Yoghurt- pistachio and rose 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

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

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

Filter and leave aside

Mix

Add and leave aside

Bring the water and the sugar up to the boiling point

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

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.