1. In a pan, add 2 tablespoons of sunflower oil and 2 tablespoons of butter, and add the kataifi pastry. Stir until the kataifi is toasted.
2. Meanwhile, melt the 2 chocolates separately in a double boiler (bain-marie) or in the microwave. As the milk chocolate melts, add 1 tablespoon of sunflower oil to make it shinier. Take a chocolate mold and make designs with the white chocolate. After chilling for 5 minutes in the freezer, spread a thin layer of milk chocolate and put it back in the fridge for five minutes.
Mix the pistachio cream with the kataifi and the remaining white chocolate.
3. Fill the mold with the pistachio-kataifi mixture and top with milk chocolate.
Refrigerate for at least 1 hour until well set, then unmold!
