Citrus Burst Pistachio Cheesecake Domes with CrystalMirror

Ingredients

For the Citrus Burst Core:

1/2 cup lemon or orange curd

1 tsp orange zest

1/2 tsp gelatin powder bloomed in 1 tsp water

For the Pistachio Cheesecake:

8 oz cream cheese, softened

1/3 cup pistachio paste (unsweetened)

1/2 cup powdered sugar

1 tsp vanilla extract

1 tsp gelatin powder bloomed in 1 tbsp water

1/2 cup heavy cream, whipped to stiff peaks

For the Crystal Mirror Glaze:

3/4 cup granulated sugar

1/2 cup water

1/2 cup sweetened condensed milk

1 cup white chocolate chips

1 tbsp gelatin powder bloomed in 2 tbsp water

1 drop lime green gel coloring

For the Base & Garnish:

6 round shortbread cookies

1/4 cup crushed roasted pistachios

1 tsp clear sanding sugar (for crystal sparkle)

1 thin slice of candied kumquat or lime

Directions

Make the Core: Heat 2 tablespoons of curd and stir in the

bloomed gelatin until dissolved. Mix back into the rest of

the curd and zest. Pipe into mini hemisphere molds and

freeze for 2 hours.

Make the Cheesecake: Beat cream cheese, pistachio

paste, powdered sugar, and vanilla until creamy.

Melt the bloomed gelatin (10 seconds in microwave) and

whisk it into the cream cheese mixture. Gently fold in the

whipped heavy cream.

Assemble: Fill large silicone dome molds halfway with

cheesecake mousse. Press a frozen citrus core into the

center. Top with more mousse and level the top. Freeze

overnight.

Make the Glaze: Simmer sugar, water, and condensed

milk. Remove from heat and stir in the bloomed gelatin

and white chocolate chips until smooth.

Strain the glaze and add the green food coloring. Let it

cool to 90°F (32°C).

Glaze: Unmold the frozen domes and place them on a

wire rack over a tray. Pour the mirror glaze over each

dome in a steady stream to cover perfectly.

Set: Let the glaze set for 5 minutes. Carefully lift the

domes and place them onto the shortbread cookie bases.

Garnish: Press crushed pistachios around the bottom rim

of each dome. Sprinkle a light dusting of clear sanding

sugar over the top for a "crystal" effect and top with a

candied citrus slice.

Defrost in the refrigerator for at least 2 hours before

serving.