Soak the gelatin. Boil the milk, whip the egg yolks with sugar and continue to cook in water bath, as if a zabaglione. Combine the honey and continue to mount up to become the compound 4 times its original volume. "When you burn yourself by putting uour finger in it, than it's ready!" . Remove from heat, add the isinglass while stiring, to cool the mixture. Once cooled add the whipped cream and finally the chopped pistachio nuts and nougat. Fill a rectangular mold with the film (folded on itself 4 times, to make it more durable) or 6-8 silicone molds (and thus will not need the film!) And store in freezer for at least 5 hours. Serve with chocolate sauce (dissolve in water bath the chocolate and stir, add the cream) decorated with a sprinkling of chopped pistachio nuts and nougat.