Yogurt Pistachulins

By corlear

Ingredients

• For the yogurt-coated pistachios:
• 4 oz roasted pistachios, left in their shells
• 2/3 oz powdered yogurt
• 3/4 tbsp water
• sugar
• For the yogurt croquant:
• 51/4 oz fondant
• 1/3 cup glucose
• 1/3 cup Isomalt
• 4 tbsp powdered yogurt
• For the yogurt pistachulins:
• yogurt croquant (see previous step)
• coated pistachios (see previous step)
• powdered yogurt

Details

Servings 10

Preparation

Step 1

For the yogurt-coated pistachios:
1. Shell the pistachios and bake in the oven at 345ºF for 3 minutes.
2. Weigh out an amount of sugar that is equivalent to 40% of the weight of the peeled pistachios.
3. Put the sugar and water into a pan and heat to 240ºF.
4. Add the pistachios and remove from the heat. Stir slowly with a spatula until the sugar begins to crystallize. Now add the yogurt. Stir and spread over a piece of baking powder and leave to cool.

For the yogurt croquant:
1. Heat the fondant and glucose and Isomalt in a pan. Stir until the ingredients have completely dissolved.
2. Continue heating the mixture over a medium heat until the thermometer reads 325ºF.
3. Remove from the heat and leave to cool, stirring occasionally.
4. When it has cooled to 265ºF, add the powdered yogurt and stir until it is blended in.
4. Spread the mixture ½ or ¾" thick over a piece of greaseproof paper.
5. When it is sufficiently cool, cut it into squares and put to one side to be until you are ready to use it.
6. Grind in a food processor until you get a fine powder.

For the yogurt pistachulins:
1. Sieve the powdered caramel over a Silpat liner to form an even, thin layer.
2. Cover with a Silpat liner and bake at 325ºF for approximately 1 minute.
3. Use a rolling pin to spread the croquant and for the caramel to stick together. Remove the Silpat liner.
4. Place the yogurt caramel slice in the oven 1 minute, which is enough time for the caramel to soften at 325ºF.
5. Work over the door of the oven to prevent the mixture from cooling and coat the pistachios by rolling them in the mixture. They should be completely and unevenly coated.
6. Sprinkle with powdered yogurt and a little salt.

Final Steps & Preparation:
1. Serve in a suitable dish.