Ingredients
For the Pistachio Mousse:
1 cup heavy cream, chilled
1/2 cup pistachio paste (pureed toasted pistachios)
4 oz white chocolate, melted and cooled slightly
1 tsp vanilla bean paste
2 sheets gelatin (bloomed in cold water)
For the Vanilla Cake Base:
1/2 cup almond flour
2 tbsp melted butter
1 tbsp honey
1/2 tsp vanilla extract
For the Diamond Mirror Glaze:
3/4 cup granulated sugar
1/2 cup sweetened condensed milk
1/2 cup water
1 cup white chocolate chips
3 sheets gelatin (bloomed)
Navy blue and silver gel food coloring
Edible silver leaf or glitter (for the "diamond" effect)
Directions
Prepare the Base: Mix almond flour, melted butter, honey,
and vanilla. Press into a thin layer on a parchment-lined
sheet and bake at 350°F for 8 minutes. Let cool, then cut
out small circles to fit the base of your silicone dome
molds.
Make the Mousse: Whip the heavy cream to soft peaks.
Gently fold in the pistachio paste and vanilla bean paste.
Incorporate Gelatin: Melt the bloomed gelatin in the
microwave for 10 seconds, stir it into the melted white
chocolate, then fold that mixture into the pistachio
whipped cream.
Assemble Bombs: Fill semi-sphere silicone molds
halfway with mousse. Press a cake circle on top. Freeze
for at least 6 hours (or overnight) until rock hard.
Prepare Mirror Glaze: Bring sugar, water, and condensed
milk to a simmer. Remove from heat and stir in the
bloomed gelatin. Pour the hot liquid over the white
chocolate chips and let sit for 2 minutes before whisking
smooth.
Coloring: Stir in navy blue gel until deep, then add a drop
of silver. Use an immersion blender to remove bubbles,
keeping the blade submerged. Let the glaze cool to 90°F.
Glazing: Place frozen domes on a wire rack over a tray.
Pour the glaze evenly over each "bomb" in one fluid
motion.
Final Touch: While the glaze is still tacky, apply small
flecks of edible silver leaf to create the diamond sparkle.
Transfer to the fridge to thaw for 2 hours before serving.
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