1. Whip the cream.
2. In a bowl, whisk the egg yolks and sugar together until light and pale.
3. Blend the pistachio paste into the egg yolk-sugar mixture, then gently fold in the whipped cream, being careful not to deflate it.
4. Pour into 4 individual ring molds and place in the freezer.

Candied pineapple sorbet

1. Cut 300 g (10 oz.) of pineapple into small dice; cook gently with 130 g (2/3 cup) sugar until there is no liquid from the pineapple remaining in the pan. The pineapple will have absorbed all the sugar, becoming candied.
2. Cut the remaining pineapple into small dice; sprinkle with 120 g (9 tbsp.) sugar; combine well and let macerate for 24 hours so the pineapple exudes its juice. Process in a blender until smooth and pour into a sorbet or ice cream maker to freeze.
3. Use the candied pineapple as a garnish or mix it into the sorbet. It is best to add it at the last minute if you are using a "Pacojet" or other professional ice cream maker.

Coconut tapioca

1. Place everything except the cream into a saucepan. Cook over low heat, stirring constantly for 30 minutes until the tapioca pearls are translucent.
2. Add the cream to stop the cooking. Let cool.

Presentation

1. Unmold the pineapple sorbet in the centre of a deep platter. Sprinkle the crushed pistachios around the border.
2. Place the candied pineapple on top, shaping it in a quenelle (football shape) with two spoons. Garnish with pineapple chips. Stick in a dried vanilla bean.
3. Pour the coconut tapioca all around.