Recipe

Step 1: Finely chop the white chocolate.

Step 2: Pour the cream into a saucepan and bring to a boil. Whisk the egg yolks in a large bowl, then pour in the hot cream, whisking continuously. Pour the mixture into a clean pan, place over low heat, then cook for about 3 minutes, stirring continuously, until just thickened. Do not let boil. If you have a kitchen thermometer, it will read 175°F when the mixture is ready.

Step 3: Pour the hot mixture over the chocolate and let it melt for 2 minutes. Whisk to make a smooth cream. Ladle into bowls, then chill for 1 hour, until firm.

Step 4: Sprinkle the pistachios over the top of the cream before serving.

See more recipes from Ferran Adrià.

Reprinted with permission from Ferran Adrià’s The Family Meal (2011 Phaidon).