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CRUNCHY PISTACHIO CREAMY

250 g Sosa Pralicroc
250 g Sosa Pistachio Pure Paste
15 g Sosa Glicemul
3 g Salt

Heat the Pure Paste Pistachio in a bain Marie up to 65ºC.
Remove from heat and add the Glicemul stirring well.
Add the Pistachio Pralicroc and stir with a silicone spatula until the mixture is well integrated.
Set the resulting paste in a rectangular frame covered with plastic film and spread well.
Cover with plastic film and keep in the fridge until it sets. After that, freeze (optional).

glicemul