Time: 1 ora + tempo di riposo
Difficulty: elevata

Ingredients for 8 people:
50 g of shelled hazelnuts
50 g of shelled almonds
50 g of unsalted shelled pistachios
1 pomegranate
22 g of gelatine in allowed sheets
4 egg yolks
190 g of caster sugar
2 Bourbon vanilla pods
5 dl of milk
5 dl of fresh cream
80 g of acacia honey
1 teaspoon of lemon juice

Method

Soak the gelatine in a small bowl with cold water.
In the meantime, work the egg yolks with electric whips in a bowl with the sugar, until obtaining a light and fluffy mixture. Cut the vanilla pods half lengthwise and place in a saucepan with milk; heat it, bring it to a simmer, then strain it and pour it into the egg and sugar mixture, stirring constantly. Place the mixture on the flame, on a moderate flame, and bring it to the temperature of 75 ° C, stirring constantly. Remove from the heat and incorporate the jelly drained and squeezed, mixing with a whisk to dissolve it; let the mixture cool in the refrigerator or in a bain-marie in water and ice, stirring occasionally.

When the cream is cold, whip the cream in a bowl with electric whips, without making it too firm, and stop working when it is semi-whipped. Incorporate it to the cream with delicate rotary movements of a trowel from bottom to top; as soon as the mixture is completely blended, distribute it in a 18 cm diameter hinge mold, wet with water, and level the surface well. Leave to rest in the refrigerator for 5 hours, then remove the mold and unmold the Bavarian (to facilitate the operation, you can immerse the mold for a few seconds in boiling water).

Coarsely chop the dried fruit in the mixer, keeping aside 5 whole hazelnuts; shell the pomegranate and dispose of the grains on a kitchen towel, so that they lose excess juice.

Heat part of the honey with lemon juice in a small saucepan for a few seconds; remove from heat, let stand for 10 minutes, then pour a large part on the Bavarian, distributing it evenly. Let stand for 30 minutes in the freezer, then take out the Bavarian and gently brush the edges with the remaining honey; sprinkle with the chopped nuts, pressing lightly to make it stick. Garnish the Bavarian surface with the pomegranate grains and place 5 hazelnuts in the center; to serve.