Yoghurt- pistachio and rose post-it

Yoghurt- pistachio and rose post-it

Level:
Medium
Makes:
Recipe for approx. 60 units

PISTACHIO POST IT

Used products: PISTACHIO POST IT

  • g
    green food paint

Preparation: PISTACHIO POST IT

Put an guitar sheet on a flat surface
Use a spray gun or a rolling pin to apply a fine layer of green food paint
Sufficient quantity of green food paint

Preparation: PISTACHIO POST IT

Separately, pre-crystallize the white chocolate with the pistachio praline at approx. 25°C

Spread over the guitar sheet and once the mixture starts to set cut out 5cm squares
Leave aside

GREEN PAINT

Used products: GREEN PAINT

Preparation: GREEN PAINT

Pour the food colourings over the white chocolate paint and mix using a mixer

Filter and leave aside

ROSE YOGHURT

Used products: ROSE YOGHURT

  • 250 g
    greek yoghurt
  • 16 g
    powdered yoghurt

Preparation: ROSE YOGHURT

Mix

Used products: ROSE YOGHURT

  • 4 g
    rose water

Preparation: ROSE YOGHURT

Add and leave aside

CRYSTALLIZED ROSES

Used products: CRYSTALLIZED ROSES

  • 875 g
    sugar
  • 500 g
    water

Preparation: CRYSTALLIZED ROSES

Bring the water and the sugar up to the boiling point

Used products: CRYSTALLIZED ROSES

  • Q.S.
    Fresh bio rose petals

Preparation: CRYSTALLIZED ROSES

Let the syrup cool and once cooled down dip in the rose petals

Cover with cling film for a few hours
Drain and spread the roses over a silicone sheet
Put in the stove at approx. 40/50°C until they crystallize

OTHER INGREDIENTS

ASSEMBLY

1. Put a small amount of crushed pistachios in the middle of white chocolate and pistachio squares.
2. On top, add a small amount of rose yoghurt and inject with pistachio praline.
3. Finish by adding some Maldon salt and crystallized rose petals on top.
4. Serve immediately.