1. Toast pistachios in a dry pan until fragrant. In a small saucepan, heat 75g sugar over medium heat until it melts and turns amber. Stir in pistachios, then pour onto parchment. Cool completely, then pulse in a food processor until you get a coarse, crunchy praline. Set aside.

2. Preheat oven to 350°F (175°C). Whip eggs and sugar until pale and tripled in volume. Gently fold in flour. Mix pistachio paste with melted butter and fold into batter. Spread onto a parchment-lined tray, bake for 10–12 minutes. Cool, then cut an 8-inch round for your mold.

3. Bloom 5g gelatin in 30ml cold water. Heat 50ml cream and pistachio paste in a saucepan, then stir in bloomed gelatin to dissolve. Pour over 90g white chocolate, let sit, then stir until smooth. Whip 200ml cream to soft peaks, gently fold into pistachio-chocolate mixture.

4. Line an 8-inch round silicone mold with acetate. Pour in half the mousse, set the praline insert in the center, cover with remaining mousse, and top with the sponge round. Freeze overnight.

5. Bloom 6g gelatin in 36ml cold water. In a saucepan, combine sugar, water, and cream; bring to a simmer. Remove from heat, add gelatin, then pour over 100g white chocolate. Add green gel coloring if using. Let cool to 90°F (32°C). Unmold frozen entremet, place on a rack, and pour glaze over. Decorate as desired. Let set before slicing.