Simmer sugar and water, until light toffee colour.
Roughly chop pistachios.
Pour caramel syrup over pistachios. Leave to cool until crunchy.
Break up with hands, put in food processor, pulp.
Leave to cool then place in fridge for at least two hours, preferably overnight.
When cassonade is chilled sprinkle praline on top.
Finish with a scoop of sorbet on top.
Put cream, milk, sugar and pistachio paste in saucepan, whisk.
Stir 1 whole egg and 4 yolks in a bowl, do not whisk.
Slowly add cream to eggs while stirring.
Strain mixture into a jug. Pour into a small dish.
Line baking pan with teatowel, place dish in pan, fill pan ¼ way with hot water.
Cover pan with foil.
Put in oven.
Check after 20 minutes.
Cooked when you shake them and they wobble slightly.
To prepare chocolate sorbet, whisk water, milk, caster sugar, cocoa and powdered glucose in a saucepan.
Bring to boil. Pour hot liquid over chopped chocolate.
Whisk, keep whisking while cooling down. Put in fridge.
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