Base

Put the Genoise together with the eggs and water in the mixer and whip for 6 minutes on the fast speed with the whisk.
Then reduce the speed and pour in the butter and glucose, which you have heated previously.
Finally add the cashew nut and homogenize with a rubber spatula.
Bake at 180 °C for 9 minutes.

Glaze

Melt the chocolate in a microwave.
Heat the cream and melt the hydrated gelatin sheets in it.
Mix all the ingredients together in a jug and store at 28-30°C.

Pistachio mousse

Put the milk in a bowl and heat until it boils. Add the Pannacotta Mix and stir with a whisk until it comes to a boil.
In another bowl, put Arabesque White and gelatin together.
Add the boiled milk and pannacotta mixture to the chocolate and mix together with the bimmer. Then add the cream cheese and Pasta Pistacchio Vero.
Mix the Casa Cream 35% in the mixer with the wire and add to the other mixture in two stages mixing with a spatula.

Crumble Matcha

Put all the ingredients together in the mixer bowl and mix with the flat beater until a homogenous dough is formed. Bake at 170°C for 10 minutes and, once it cools, grind it in the blender.

Setup
Use 6x6 cm round tins.
Cut out the base biscuit and apply a layer of Variegone Pistachio Croccante.
Fill the mold with the pistachio mousse and add another cookie layer.
Fill the mold again with pistachio mousse.
Remove the appliqué from the tin and cover with the frosting.
The temperature of the glaze should be 28 °C.