Pistachio crisp
Ingredients
- 150g fondant sugar
- 75g glucose
- 75g Isomalt
- 60g Natural Pistachio Paste - Food Revolution by Didess
Preparation
- Cook fondant sugar, glucose and isomalt to 160°C.
- Allow to cool to 120°C.
- Mix in the Pistachio paste and leave to harden.
- Mix into powder. Sprinkle a thin layer on a baking mat.
- Bake for 2 minutes at 160°C.
Pistachio crisp
Ingredients
- 150g fondant sugar
- 75g glucose
- 75g Isomalt
- 60g Natural Pistachio Paste - Food Revolution by Didess
Preparation
- Cook fondant sugar, glucose and isomalt to 160°C.
- Allow to cool to 120°C.
- Mix in the Pistachio paste and leave to harden.
- Mix into powder. Sprinkle a thin layer on a baking mat.
- Bake for 2 minutes at 160°C.
