In a saucepan, we combine, sweet cream, pistachio paste, glucose syrup and powdered milk.
We take to the boiling point.
Melt the white chocolate in the microwave oven, add to the mixture of sweet cream with pistachios, also add the soft butter together with the crushed pistachi, mix (if the texture becomes cheese- Pass the mixture with a vertical blender until the texture becomes fine) and transfer to a plastic foil, then it is covered for 8 hours.
After stabilization, we divide the mass of 12 grams, we model balls.
Diving the balls in chocolate with raspberry taste, and sprinkling each candy with chopped pistachios and lyophilized raspberries.
