For the foundation, puree the pistachios, oil, sugar, egg yolks and a little water in a blender. Add the tartar powder to the egg white and whip until stiff.
Sift the flour and baking powder into the green pistachio mixture (while stirring), then slowly fold the whipped egg white into the mixture, place on the baking sheet and bake in the oven for about 20 minutes at 180 degrees
Heat the white chocolate and mix it with the corn flakes. Roll it flat on the baking paper with a rolling pin, then let it cool and cut out small round shapes.
Defrost the raspberries and puree them together with the powdered sugar. Put the pureed mass in a saucepan and briefly bring to the boil with the juice of half an orange. Pass through a sieve, fill into small silicone molds and let freeze in the freezer.
Soften the gelatine in cold water. At the same time, heat the coconut milk. Pour in the soaked gelatin and stir in until it is completely dissolved.
Pour the sugar into 50 ml of whipped cream and whip until stiff. Then add the yoghurt, quark and sour cream to the cream and slowly fold in. Add the pulp of the vanilla pods.
Now add the coconut milk thickened with the gelatine and cooled to this mass.
Cut out the pistachio base with a round shape and place it in the bottom of the round shape as a foundation. Then put a spoonful of cream on the foundation, place the crunch thaler on it and then place the frozen raspberry stone on top. Fill the rest of the mold with the cream. Then let it rest in the refrigerator for about 5 hours.
Garnish with whipped cream, 2 fresh raspberries and pistachio nuts. Apply the chocolate stick as a topping.
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