Pistachio Raspberry Moonlight Cheesecake Orbs

 

Ingredients

For the Pistachio Cheesecake Mousse:

6 oz cream cheese, room temperature

6 oz mascarpone cheese, room temperature

1/3 cup smooth, unsweetened 100% pistachio paste

1/2 cup heavy whipping cream, chilled

1/3 cup powdered sugar

1.5 tsp powdered gelatin

2 tbsp cold water

For the Midnight Raspberry Core:

1 cup fresh raspberries

2.5 tbsp granulated sugar

1 tsp fresh lemon juice

1 drop violet gel food coloring (optional, for a deeper

hue)

1 tsp cornstarch dissolved in 1 tbsp water

For the Moonlight Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

1/3 cup water

1 cup white chocolate chips

2 tsp powdered gelatin bloomed in 2 tbsp cold water

2 drops violet gel food coloring

1 drop pink gel food coloring

1/2 tsp edible silver luster dust

For the Pistachio Moon Dust Crust:

1/3 cup raw pistachios, shelled and finely ground

3 tbsp shortbread cookie crumbs

1 tbsp unsalted butter, melted

Directions

Combine the fresh raspberries, granulated sugar, and

lemon juice in a small saucepan over medium heat.

Simmer for 5 minutes until the berries completely break

down. Stir in the cornstarch slurry and optional violet

food coloring, cooking for 1 more minute until thick and

glossy. Press the mixture through a fine-mesh sieve to

remove seeds, pour into small half-sphere silicone insert

molds, and freeze for 2 hours until solid.

Sprinkle 1.5 teaspoons of gelatin over 2 tablespoons of

cold water in a small cup; let bloom for 5 minutes, then

microwave for 10 seconds until completely liquefied.

In a medium bowl, whip the chilled heavy cream and

powdered sugar until stiff peaks form. In a separate large

bowl, beat the room-temperature cream cheese,

mascarpone cheese, and pistachio paste together until

completely smooth and vibrant green. Slowly mix the

liquid gelatin into the cheese base, then gently fold in the

whipped cream.

Spoon the pistachio cheesecake mousse into large

spherical or deep dome silicone molds, filling each cavity

halfway. Press a frozen raspberry core into the center of

each, then top with the remaining mousse, wiping the

surfaces flat. Freeze for at least 5 hours until frozen

completely solid.

Combine the finely ground pistachios, shortbread

crumbs, and melted butter in a small bowl until it

resembles wet sand. Press small, flat rounds of the

mixture onto a parchment-lined baking sheet to act as

the bases for the orbs. Bake at 325°F for 6 minutes just

to set, then let cool completely.

To make the mirror glaze, combine the sugar, condensed

milk, and 1/3 cup of water in a saucepan over medium

heat. Bring to a boil, then remove from heat and stir in

the bloomed gelatin until dissolved. Pour the hot liquid

over the white chocolate chips, violet and pink food

coloring, and silver luster dust in a deep bowl. Mix with

an immersion blender until smooth and cosmic, then

strain through a sieve and let cool to 92°F.

Unmold the frozen cheesecake orbs and place them on a

wire rack set over a clean baking sheet.

Pour the cooled moonlight glaze evenly over each frozen

sphere, creating a shimmering, reflective violet coating.

Let the excess glaze drip off for 3 minutes.

Using a small spatula, carefully lift each glazed orb and

place it directly on top of a prepared pistachio shortbread

crust base on your serving platter before serving.