Ingredients
For the Pistachio Cheesecake Mousse:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/3 cup smooth pistachio paste (unsweetened)
1/2 cup heavy cream, whipped to soft peaks
1.5 tsp powdered gelatin dissolved in 2 tbsp water
For the Raspberry Core:
1/2 cup raspberry puree, strained
1.5 tbsp granulated sugar
1 tsp fresh lemon juice
1 tsp powdered gelatin dissolved in 1 tbsp water
For the Crimson 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
3 drops deep red gel food coloring
For Garnish:
1 tbsp finely chopped roasted pistachios
1/2 tsp edible gold dust
Directions
Combine raspberry puree, sugar, and lemon juice in a
small pan over low heat until the sugar dissolves
completely.
Stir the single teaspoon of dissolved gelatin into the
warm puree, pour into mini sphere molds, and freeze until
solid.
Beat the cream cheese, powdered sugar, and pistachio
paste together until completely smooth and vibrant
green.
Melt the gelatin for the mousse, mix it thoroughly into the
pistachio base, and gently fold in the whipped heavy
cream.
Pipe the pistachio mousse into silicone dome molds until
halfway full, press a frozen raspberry core into the center,
and fill to the top.
Smooth the surfaces with an offset spatula and freeze
the molds 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 red
food coloring, let sit for 2 minutes, then blend with an
immersion blender until a velvet-like high-gloss sheen is
achieved.
Unmold the frozen bombs onto a wire rack and pour the
crimson mirror glaze over them once it cools to 92°F.
Allow the glaze to set for 10 minutes, then transfer to
serving plates and decorate the base with chopped
pistachios and a touch of gold dust.
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