Yogurt Bavarois with Citrus Compote

For the bavarois:

If using gelatin sheets, soak in cold water, then squeeze out well. Whip the cream. Whisk together the egg yolks, sugar, and 3 1/2 tablespoons of milk. Boil the rest of the milk with the seeds removed from the vanilla bean. Turn off heat, add the milk to the egg yolk and sugar mixture, and stir. Return it to the stove, simmering over very low heat and continuing to stir for 4-5 minutes, until the cream begins to thicken. Turn off the heat, add the gelatin, and let cool. Then combine this with the yogurt and whipped cream. Pour this mixture into silicone molds. It will make about 12 bavarois. Refrigerate for 3 hours.

For the citrus compote: Peel the oranges, grapefruits, and tangerines. Divide them into segments, remove the membrane, and cut them into pieces. In a bowl, collect the juice released during the process. Cut the kumquats into slices. Boil the citrus juice with the honey, sugar, and 1 teaspoon of pectin. Add the kumquats and continue cooking for 7-8 minutes, then add the other citrus fruits and cook for 1 minute more, stirring well. Remove from heat and let cool. Remove the bavarois from the molds, garnish with ground pistachios, and serve with the citrus compote.