Mastic pistache croquant
Makes 14 scoops Preparation 24 hrs
• 338g full fat liquid milk • 12.5g powdered milk • 120g fresh cream 35%MG • 90g sugar • 12g glucose • 12g rose water • 12g orange blossom • 0.3g mastic
Weigh all the ingredients, starting by mixing the sugar with the powdered milk. Crush the mastic into a powder and add it to the previous mix. Add the liquid milk in the pasteurizer. Once hot, add the powder milk, then the fresh cream. Once the mixture is cold, add rose water and orange blossom.