Emerald Pistachio Lemon Silk Domes

Ingredients

For the Lemon Silk Mousse:

8 oz cream cheese, softened

1/2 cup powdered sugar

2 tbsp fresh lemon juice

1 tsp lemon zest, finely grated

1/2 cup heavy cream, whipped to stiff peaks

1.5 tsp powdered gelatin dissolved in 2 tbsp water

For the Emerald Pistachio Core:

1/3 cup smooth pistachio paste (unsweetened)

2 tbsp heavy cream

1 tbsp powdered sugar

1 tsp powdered gelatin dissolved in 1 tbsp water

For the Emerald Mirror Glaze:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

2 tsp powdered gelatin bloomed in 2 tbsp water

2 drops green gel food coloring

1 drop yellow gel food coloring

For Garnish:

1 tbsp finely chopped roasted pistachios

1/2 tsp edible gold dust

Directions

Warm 2 tablespoons of heavy cream, powdered sugar,

and pistachio paste in a small bowl, stir in the single

teaspoon of dissolved gelatin, and freeze in mini sphere

molds.

Beat cream cheese, powdered sugar, lemon juice, and

zest until light, fluffy, and completely smooth.

Melt the gelatin for the mousse and mix it thoroughly

into the cream cheese base.

Gently fold the whipped heavy cream into the lemon

cream cheese mixture until a silky mousse forms.

Fill silicone dome molds halfway with the lemon silk

mousse, press a frozen pistachio core into the center,

and fill to the top.

Smooth the surfaces with an offset spatula and freeze

for at least 6 hours until completely solid.

Bring sugar, water, and condensed milk to a boil in a

small saucepan, then remove from heat and stir in the

bloomed gelatin until dissolved.

Pour the hot liquid over the white chocolate chips and gel

food colorings, let sit for 2 minutes, then blend until

perfectly glossy and free of bubbles.

Unmold the frozen domes onto a wire rack and pour the

glaze over them once it cools to 92°F.

Allow the glaze to set for 10 minutes, then transfer to

plates and garnish the base with chopped pistachios and

a touch of gold dust.