Yoghurt ice cream

heat cream & milk with inverted sugar in a pot.
Mix the caster & egg yolk, once the liquid is hot mix in the yolk mixture.
Cook out till the egg yolk is cooked (85ºC).
Bloom gelatine and remove custard from stove when it has cooked.
Pour into a bowl/container as the custard will continue to cook if left in the pot.
Blend in gelatine, lemon juice & yoghurt.
Churn or place in a paco jet container and churn once frozen.

Pistachio Cremeux

Heat milk to boiling point in a pot, mix yolks & castor sugar till smooth.
Whisk into milk, cook out to 85ºC.
Be careful as custard splits easily, have your gelatine bloomed and ready so your custard doesn’t overcook.
Place chocolate & pistachio pastes in a container or bowl. Once custard is ready, remove from stove.
Blend in your gelatine and pour over your chocolate/pistachio paste and blend.
Allow to set overnight in the fridge.

Puff pastry

You can use already made puff pastry, remove from the fridge and cut a sheet to fit onto a tray.
Make sure you have an equal sized tray to fit on top of the tray.
Cut two pieces of baking paper to fit the size of the pastry.
Place one on the tray with the piece of puff pastry, place the other paper on top with the other tray.
You want the extra weight on the pastry to ensure it doesn’t rise too much and remains slightly dense so to make it easier to cut and assemble.
Bake off at 180ºC for 20-25min till golden.
Allow to cool before cutting, use long sawing motions with a serrated knife to ensure the pastry doesn’t break.

To Assemble

Dust your pieces of puff with icing sugar and caramelize with a blow torch. Allow to cool.
Place your pistachio Cremeux in a piping bag, pipe a dot onto the plate secure the one piece of pastry and pipe the Cremeux.
Gently place the one piece on top and press down slightly to make it secure before repeating.
Sprinkle the plate with roasted crushed pistachio, berries and lastly the yoghurt ice cream.