Yoghurt- pistachio and rose post-it
- Level:
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Medium
- Makes:
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Recipe for approx. 60 units
PISTACHIO POST IT
Used products: PISTACHIO POST IT
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ggreen 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
Used products: PISTACHIO POST IT
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
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8 gfat-soluble yellow colouring
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3 gWhite fat soluble colouring
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0.5 gfat soluble blue colouring
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1 gbrown fat solluble colouring
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
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250 ggreek yoghurt
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16 gpowdered yoghurt
Preparation: ROSE YOGHURT
Mix
Used products: ROSE YOGHURT
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4 grose water
Preparation: ROSE YOGHURT
Add and leave aside
CRYSTALLIZED ROSES
Used products: CRYSTALLIZED ROSES
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875 gsugar
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500 gwater
Preparation: CRYSTALLIZED ROSES
Bring the water and the sugar up to the boiling point
Used products: CRYSTALLIZED ROSES
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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.
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