Parfait: Let pistachio nuts simmer in water for half an hour. Drain water and grind pistachios, together with soy milk, in a food processor until a thick, smooth paste is formed. Beat egg yolks with sugar for about 7 minutes until pale and frothy. Beat RichWhip until stiff. Alternately, add the yolk mixture and pistachio paste to the Rich’s Whip. Pour into individual silicone molds of your choice. Freeze for 6 hours and remove from molds.