Cremino pistache-yoghurt-zephyr

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.

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