Delicious Dubai Chocolate and Pistachio Dessert

Begin by combining *trimoline* with *heavy cream* and slowly heat the mixture until it boils. Gradually pour this hot mixture into the *egg yolk*, whisking continuously to temper the yolk. Once combined, return the mixture to the heat and maintain a temperature of *82-83°C (179.6-181.4°F)* while stirring constantly to prevent the proteins from curdling.

Blend the *cottage cheese* using a blender until smooth. You can also pass it through a sieve if you desire a finer texture, or leave it as is for a chunky feel.

In a separate bowl, melt the *chocolate* and *butter* together over a double boiler, stirring until well combined and smooth. Once melted, mix the chocolate mixture with the cottage cheese and the custard base until fully incorporated. For an extra smooth finish, blend again if desired.

For the pistachio layer, blend the *cottage cheese* until smooth as before. In a pot, combine *heavy cream* and *trimoline*, heating to boiling as done with the chocolate layer. Slowly pour this into the *egg yolk*, whisking continuously to temper.

Remove from heat, stir in the *pistachio paste*, and blend until smooth and well combined. In a separate bowl, whip the *butter* with the *sugar* on high speed until light and fluffy.

Lastly, mix the pistachio custard base with the whipped butter and sugar. Blend until everything is homogenous. Layer this pistachio mixture over the prepared chocolate layer, creating a beautiful two-tone dessert that’s perfect for any special occasion!