Ingredients
8 oz white chocolate, finely chopped
1/2 cup pistachio paste (pure unsweetened)
1 tsp vanilla bean paste
1 1/2 cups heavy cream, chilled
3 sheets leaf gelatin (gold grade)
1/2 cup raspberry coulis
6 circular shortbread cookie discs (3-inch diameter)
1/4 cup roasted pistachios, finely crushed
1/4 cup white chocolate pearls
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
5 tsp powdered gelatin (bloomed in 1/4 cup cold water)
6 oz white chocolate, finely chopped
1 tsp moss green gel food coloring
1/4 tsp yellow gel food coloring
For Garnish (optional):
6 whole roasted pistachios
1 pinch edible gold leaf
Directions
Bloom the leaf gelatin in cold water for 5 minutes.
Melt 8 oz white chocolate in a heatproof bowl over a pot
of simmering water; stir in the pistachio paste and vanilla
bean paste until smooth.
Heat 1/4 cup of the heavy cream (unwhipped) and
dissolve the squeezed leaf gelatin into it; whisk this into
the pistachio chocolate mixture and let cool to room
temperature.
Whip the remaining heavy cream to stiff peaks and
gently fold it into the pistachio base until a light, airy
mousse forms.
Fill 6 silicone dome molds halfway with the mousse, add
a small teaspoon of raspberry coulis in the center, and fill
the rest of the way.
Press a shortbread cookie disc onto the bottom of each
mold and freeze for at least 8 hours until rock solid.
Prepare the mirror glaze by boiling sugar, corn syrup, and
1/4 cup water for 1 minute; remove from heat and stir in
condensed milk and bloomed powdered gelatin.
Pour the hot liquid over the chopped white chocolate, let
sit for 2 minutes, then blend with a stick blender until
perfectly smooth.
Stir in the green and yellow gel colors to achieve a vibrant
pistachio hue; let the glaze cool to 92°F.
Place frozen domes on a wire rack, pour the glaze in a
steady stream, and press crushed pistachios around the
base before garnishing with a whole pistachio and gold
leaf.
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