Pistachio Vanilla Cream Cubes with Gold Drip

 

Ingredients

For the Vanilla Cream Layer:

8 oz cream cheese, room temperature

1/2 cup heavy whipping cream, chilled

1/3 cup powdered sugar

1.5 tsp vanilla bean paste

1 tsp powdered gelatin

2 tbsp cold water

For the Pistachio Core & Base:

1/2 cup pistachio paste (pure, unsweetened)

1/4 cup white chocolate chips, melted

1/2 cup graham cracker crumbs

2 tbsp unsalted butter, melted

For the Gold Drip Sauce:

1/4 cup white chocolate chips

2 tbsp heavy cream

1/2 tsp edible gold luster dust

1 drop yellow gel food coloring

For Garnish:

2 tbsp raw pistachios, finely chopped

Directions

Combine the graham cracker crumbs, melted butter, and

1 tablespoon of the pistachio paste in a small bowl.

Press the mixture firmly into the bottoms of six square

silicone cube molds to form a thin base layer. Set aside.

Mix the remaining pistachio paste with the melted white

chocolate chips until smooth. Divide this mixture evenly

into six small dollops on a piece of parchment paper and

freeze for 15 minutes until firm.

Sprinkle the gelatin over the cold water in a small dish

and let bloom for 5 minutes. Melt the gelatin in the

microwave for 10 seconds until liquid.

In a medium bowl, whip the heavy cream and powdered

sugar until stiff peaks form. In a separate bowl, beat the

cream cheese and vanilla bean paste until smooth.

Slowly beat the liquid gelatin into the cream cheese, then

gently fold in the whipped cream.

Spoon the vanilla cream into the silicone cube molds

over the crust, filling each halfway. Drop one chilled

pistachio core into the center of each cube, then fill the

remaining space with vanilla cream, smoothing the tops

flat. Freeze for at least 4 hours until completely solid.

Prepare the drip sauce by combining the white chocolate

chips and heavy cream in a small microwave-safe bowl.

Microwave in 15-second intervals, stirring in between,

until completely melted and smooth. Stir in the edible

gold luster dust and yellow food coloring until a bright,

metallic gold color is achieved. Let cool slightly so it

thickens to a drizzling consistency.

Pop the frozen cream cubes out of the silicone mold and

place them onto a cold serving plate.

Spoon the gold glaze carefully along the top edges of

each cube, allowing it to drip down the sides in clean

lines. Sprinkle the tops with finely chopped pistachios

before the drip sets.