Cremino pistache-yoghurt-zephyr

Recipe

  1. CREMINO PISTACHE-YAOURT-ZEPHYR™

CREMINO PISTACHE-YAOURT-ZEPHYR™

ingredients preparation
  • 150g
    powdered yoghurt
  • 1000g
    CHW-N34ZEPH

Mix, and refine using a refiner to obtain a smooth texture. If you do not have a refiner, mix for a few minutes in a food processor.
  • 450g
    PRO-PI701BY
  • 160g
    Crushed candied pistachios (80% ground pistachio-20% caster sugar)
  • 4g
    fine salt

Mix with pistachio praline, add crushed pistachios and fine salt

Temper the mixture at approx. 23°C and ration it into "gianduiotto" shaped silicone moulds
Once set, demould and wrap up
Leave aside