Pistachio Raspberry Layered Dessert Cubes

 

Ingredients

For the Pistachio Mousse Layer:

1/2 cup raw shelled pistachios, finely ground into paste

4 oz cream cheese, softened

1/3 cup powdered sugar

1/2 cup heavy cream, chilled

1.5 tsp powdered gelatin

2 tbsp cold water

For the Raspberry Compote Layer:

1.5 cups fresh raspberries

3 tbsp granulated sugar

1 tsp lemon juice

1.5 tsp powdered gelatin

2 tbsp cold water

For the White Chocolate Layer:

4 oz white chocolate, finely chopped

1/4 cup whole milk

1/2 cup heavy cream, chilled

1 tsp powdered gelatin

2 tbsp cold water

For Garnish:

1 tbsp toasted pistachios, chopped

6 fresh raspberries

Directions

Prepare the raspberry layer first. Bloom 1.5 teaspoons of

gelatin in 2 tablespoons of cold water for 5 minutes. In a

small saucepan over medium heat, combine the

raspberries, granulated sugar, and lemon juice. Cook for

5 minutes, mashing the berries with a spoon. Remove

from heat, press through a fine-mesh sieve to remove

seeds, and stir in the bloomed gelatin until dissolved.

Pour the mixture evenly into the bottom of six 2-inch

silicone cube molds. Freeze for 45 minutes until set.

For the white chocolate layer, bloom 1 teaspoon of

gelatin in 2 tablespoons of cold water. Heat the whole

milk in a small saucepan until simmering, remove from

heat, and stir in the bloomed gelatin until dissolved. Pour

the hot milk over the chopped white chocolate, letting it

sit for 1 minute before whisking smooth. Let cool to

room temperature. Whip 1/2 cup of chilled heavy cream

to medium peaks, then gently fold it into the cooled white

chocolate mixture. Pipe this layer carefully over the

frozen raspberry layer in the molds. Return to the freezer

for 45 minutes.

For the pistachio mousse layer, bloom 1.5 teaspoons of

gelatin in 2 tablespoons of cold water, then melt it in the

microwave for 10 seconds. In a medium bowl, beat the

softened cream cheese, powdered sugar, and homemade

pistachio paste until smooth and uniform. In a separate

bowl, whip the remaining 1/2 cup of heavy cream to

medium peaks. Fold the whipped cream into the

pistachio mixture, then quickly and thoroughly fold in the

melted gelatin.

Pipe the pistachio mousse into the cube molds, filling

them to the top over the set white chocolate layer.

Smooth the surfaces completely flat with an offset

spatula. Place the molds in the freezer for at least 6

hours until frozen completely solid.

Unmold the frozen multi-layered cubes carefully while

they are rock solid and place them right side up onto a

serving platter, revealing the sharp, colorful layers.

Garnish the top of each pistachio layer with a sprinkle of

finely chopped toasted pistachios and a single fresh

raspberry. Allow the dessert cubes to thaw completely in

the refrigerator for 1.5 to 2 hours before serving.