Pistachio Raspberry Velvet Domes

 

Ingredients

1.5 cups cream cheese, softened

1/2 cup pistachio paste (unsweetened)

1/2 cup granulated sugar

1/2 cup heavy cream, whipped to stiff peaks

1 tsp vanilla bean paste

3 gelatin sheets (gold grade)

1 cup graham cracker crumbs

3 tbsp unsalted butter, melted

2 tbsp finely ground pistachios

1/2 tsp green gel food coloring (optional)

3/4 cup granulated sugar

1/2 cup glucose syrup

1/4 cup water

1/2 cup sweetened condensed milk

1 cup white chocolate chips

3 gelatin sheets (gold grade)

Deep pink or raspberry gel food coloring

Fresh raspberries

Crushed toasted pistachios

Edible gold leaf

Directions

Bloom 3 gelatin sheets in cold water for 5 minutes.

Beat cream cheese, pistachio paste, and sugar until

completely smooth and aerated.

Gently heat 2 tablespoons of heavy cream and dissolve

the bloomed gelatin into it, then stir this quickly into the

pistachio cream cheese mixture.

Fold in the whipped heavy cream until the mousse is

light and uniform in color.

Pour the mixture into silicone sphere molds and freeze

for at least 6 hours or until rock solid.

Combine graham cracker crumbs, melted butter, ground

pistachios, and green food coloring; press into small

discs on a parchment-lined tray and chill until firm.

For the mirror glaze, bloom the remaining 3 gelatin

sheets.

Bring sugar, glucose syrup, and water to a boil

(103°C/218°F), then remove from heat and stir in the

gelatin and condensed milk.

Pour the hot liquid over the white chocolate chips, add

the pink food coloring, and blend with an immersion

blender until perfectly smooth and bubble-free.

Once the glaze reaches 32°C (90°F), unmold the frozen

pistachio domes, place on a wire rack, and pour the

vibrant pink glaze over them in a single, fluid motion.

Let the glaze set for 2 minutes, then carefully transfer

each dome onto a pistachio-graham base.

Garnish with a fresh raspberry on top, a ring of crushed

pistachios at the base, and a touch of gold leaf.