Sticky Toffee Pudding with Blood Orange Sauce - The Perfect Puree of Napa Valley

Ingredients

• Pistachio oil (to assemble and serve)
• 1 1/2 cups heavy cream
• 1/2 cups sugar
• 1/3 cups water
• 1 1/2 sheets gelatin
• 6 egg yolks
• 1/2 cup PreGel pistachio paste
• 1 tsp. salt
• 1050 g. milk
• 100 g. Greek yogurt
• 225 g. sugar
• 70 g. glucose powder
• 7 g. PreGel ice cream stabilizer
• 60 g. egg yolks
• Pinch of salt
• 1/4 lb. butter
• 300 g. brown sugar
• 2 oz. dark rum
• 350 g. dates
• 2 cups water
• 2 tsp. baking soda
• 110 g. butter
• 250 g. sugar
• 2 eggs
• 450 g. flour
• 2 tsp. baking powder
• 250 g. The Perfect Purée Blood Orange Concentrate, thawed
• 20 g. sugar
• 1 1/2 g. agar agar