Cremino pistache-yoghurt-zephyr

Recipe

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