PREPARATION

Chop finely the pistachios with 2 tablespoons of sugar.

Whip the egg yolks with the remaining sugar, then slowly add the potato starch continuing to work the mixture. Add, at this point, the chopped pistachios and orange grated rind then, mix well.

As soon as the mixture is smooth, add very gently  the previously whipped with a pinch of salt egg whites, then pour the mixture into the appropriate buttered molds.