Emerald Pistachio Mirror Domes with White Chocolate Core

 

Ingredients

1/2 cup white chocolate chips

1/4 cup heavy cream

1/2 tsp vanilla bean paste

1 pinch sea salt

1 1/2 cups heavy cream, chilled

1/2 cup whole milk

1/2 cup pistachio paste (100% pure)

1/4 cup granulated sugar

2 tsp gelatin powder

1 drop leaf green gel food coloring

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup water

1/3 cup condensed milk

2 tsp gelatin powder

Deep emerald green gel food coloring

1 tsp edible gold luster dust

1/4 cup toasted pistachios, finely crushed

6 small dried edible rose petals

Directions

For the white chocolate core, heat 1/4 cup heavy cream

until simmering, then pour over 1/2 cup white chocolate

chips. Let sit for 2 minutes, add vanilla and salt, then stir

until smooth.

Pour the ganache into small silicone hemisphere molds

and freeze for 4 hours until solid.

For the pistachio mousse, bloom 2 tsp gelatin in 2 tbsp

water; heat milk and sugar in a small saucepan until

simmering.

Stir in the bloomed gelatin and pistachio paste until fully

incorporated, then add a drop of green coloring and cool

to room temperature.

Whip the remaining 1 1/2 cups heavy cream to soft

peaks and gently fold into the pistachio base.

Fill large dome molds halfway with the mousse, press a

frozen white chocolate center into the middle, and top

with more mousse.

Freeze the domes for at least 8 hours or until rock solid.

For the mirror glaze, bloom 2 tsp gelatin in 1/4 cup water;

boil sugar, water, and condensed milk in a saucepan.

Remove from heat, stir in gelatin and white chocolate

chips until smooth, then add emerald green coloring and

strain.

Once the glaze reaches 90°F, pour it over the frozen

domes placed on a wire rack.

Press the crushed pistachios around the base of each

dome and decorate the top with gold luster dust and a

single rose petal.

Thaw in the refrigerator for 3 hours before serving to

ensure the center is creamy.