For the pistachio cream: Ground the pistachios in your mixer. Place them in a sauce pan with the milk and the soy cream. Bring to a boil then turn off the heat completely.
In another bowl, beat together egg yolks (keep the egg whites) and sugar. Add the pistachio milk, stirring constantly. Pour into individual oven bowls and add the blueberries. Cook au bain maries for 20 minutes and let cool.
For the chocolate mousse: met the chocolate in a bain-marie and beat together with the tofu.
Beat the egg whites until stiff and fold into the tofu mixture. Once the creams are cooked, pour the tofu mixture on top. Set in the refrigerator for several hours.
When you are ready to serve, sprinkle with blueberries, pistachio and grated white chocolate.