Preparation

1. Preheat the oven to 325 °F. Bring milk, butter and a pinch of salt to a boil, then add flour through a sieve. Stir with a spatula until it forms a dough. Gently heat the dough on low temperature for about 5 minutes, keep stirring continuously. Turn off the heat and mix the eggs one by one through the dough. Put the dough in a pastry bag (with small nozzle) and let it cool. Put parchment paper on an oven sheet and pipe dough balls of about 1/2 inch. Bake the cream puffs for 15 minutes in the oven and allow them to cool.
2. Stir the lemon curd and whip the cream and put into a pastry bag (with small nozzle). Make a small hole in the bottom of the cream puffs and fill them with the cream. The cream puffs can be stored in the freezer for up to 1 month.
3. Stack lemon ice cream balls in the middle of a plate. Cover the ice cream tower with cream puffs. Grate with lemon zest. Melt white chocolate and Crema di Mandorle in separate bowls by putting the bowls in a pan of water on low heat. Use the melted chocolate and Crema di Mandorle to decorate the cream puff tower. Chop the pistachio nuts into pieces and sprinkle over the tower. Put the dish back in the freezer until chocolate turns hard. Decorate the tower with a few leaves of mint and sprinkle Lemon Olive Oil on top just before serving.