Finely chop the white chocolate. 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. 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. Sprinkle the pistachios over the top of the cream before serving.

Notes:

- We serve this topped with toasted pistachios, but they can be substituted with other toasted nuts, or fresh or freeze-dried raspberries or strawberries

- To toast the pistachios, put them in a frying pan over medium-high heat and cook for 2 minutes, stirring continuously until golden

- The white chocolate cream can be made the day before you want to eat it

From The Family Meal: Home Cooking with Ferran Adria (Phaidon Press, 2011)