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Ingredients:

•  225 g white chocolate pastille
•  500 ml cream 35%  
•  250 g maple syrup
•  8 egg yolks
•  125 g crushed pistachios

Methods:

• Whip the cream (not to firm) and put aside
• Stir syrup and yolks cooking over double-boiler
• Cook up to 80 degrees Celsius
• Add chocolate and let melt
• Once the mixture cooled, add to whipped cream and slightly whip
• Put in glasses and add the crushed pistachios on top
• Freeze for 2 to 3 hours

Comments:

   Makes 6 to 8 portions

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