Pistachio and puffed rice tartlet

For the pistachio mousse
✔4g gelatine leaves
✔55g white chocolate
✔30g pistachio praline
✔50g of whole cream
✔200g very cold full cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 55g of cream. Remove from the heat and add the softened and wrung-out gelatine. Pour over the melted white chocolate. Mix well. Add the pistachio praline. Mix well. Whip the cold liquid cream with a mixer and delicately incorporate it into the previous mixture. Fill the @silikomart tart ring klassik mould and place in the freezer for at least 4 hours.

For the puffed rice
✔100g white chocolate
✔40g puffed rice

Melt the white chocolate and mix with the puffed rice. Fill pastry circles with this mixture to a height of 1 to 1.5 cm and press down a little. Place in a cool place.

For the glaze
✔25 g water
✔100 g powdered sugar
✔35 g glucose
✔50 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
✔1 teaspoon pistachio paste
✔2 sheets of gelatine

Heat the water, caster sugar and glucose in a saucepan. In a bowl of cold water, soften the gelatine. Remove from the heat, add the gelatine to the pan and stir. Add the unsweetened condensed milk and a drop of green colouring. Strain and set aside in a cool place.

Assembly
Heat the icing to 35°C and pour over the ice cream mousse domes. Place on the puffed rice and decorate with pistachios.