White Chocolate and Ginger Cream Italian Dessert

Peel and finely grate the ginger over a medium sauce pan. Add the heavy whipping cream to the same pan, and bring to a boil. In a separate bowl, whisk the egg yolks. Once cream is boiling, add to the bowl with the egg yolks in a continuous motion. As you add the cream to the yolks, pass the cream through a sieve to ensure liquid consistency.

Put the egg and cream mixture into a clean sauce pot, and cook without reaching a boiling point, until the mixture reaches a creamy consistency. As the blend cooks, finely chop the white chocolate and place into a large, clean mixing bowl. Once the cream has reached the desired consistency, pour on top of the chopped chocolate. Allow to sit for a few minutes, as the chocolate melts with the heat of the cream.

Heat a small sauté pan over medium heat. When heated well, add the shelled pistachios and toast, being careful not to scorch the nuts. Remove from heat, and when cool enough to handle, chop finely. Set aside.

Give a few thorough stirs to the cream, and place into four separate serving containers. Place in refrigerator and allow to cool for at least 2 hours. Serve cold, garnished with roasted pistachios on top.