For the passion fruit foam
400 ml. Milk
50 g Passion fruit pure paste
100 g Icing sugar
50 g Prosepuma cold
For the filling:
Pistachio praline
Raspberry Crispy wet proof
For the lollipop
Pour 200 ml. of liquid nitrogen into the mini teppa nitro. Let cool and close the lid gently. Let the surface cool during 5 minutes. Remove the frost with a dry paper.
Place a spoon of pistachio praline onto the frozen mini teppan nitro plate and insert a wooden stick in the middle. Let freeze for 1 min. and turn the lollipop to freeze the other side.
On the empty side of the mini teppan nitro plaque, place some raspberry crispy wet proof pieces. Put some foam on top and let freeze and let freeze for 30 seconds. Place the frozen lollipop inside the foam and cover it with more foam. Let rest for 1 minute and turn the lollipop. Freeze for 1 minute and serve.
