Cremino pistache-yoghurt-zephyr


Ingredients Preparation
  • 150g
    powdered yoghurt
  • 1000g

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
  • 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

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