Pistachio White Chocolate Emerald Mirror Domes

 

Ingredients

For the White Chocolate Ganache Core:

1/2 cup white chocolate chips

1/4 cup heavy cream

1/2 tsp vanilla bean paste

1 pinch sea salt

For the Pistachio Mousse:

1/2 cup pistachio paste (unsweetened, 100% pistachio)

1/2 cup whole milk

1/4 cup granulated sugar

1 1/2 tsp gelatin powder (bloomed in 2 tbsp cold water)

1 cup heavy cream, chilled

1/4 cup Greek yogurt, plain

For the Emerald Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

3/8 cup water

1 cup white chocolate chips

1 tbsp gelatin powder (bloomed in 1/4 cup cold water)

2 drops emerald green gel food coloring

1 pinch gold edible luster dust

For the Pistachio Sablé Base:

1 cup all-purpose flour

1/4 cup pistachios, finely ground

1/3 cup unsalted butter, cold and cubed

3 tbsp powdered sugar

1 pinch sea salt

Garnish:

1 tsp edible gold leaf

1 tbsp toasted pistachios, crushed

6 small dried rose petals (optional)

Directions

For the core: Heat 1/4 cup heavy cream until simmering.

Pour over white chocolate chips and let sit for 1 minute.

Stir until smooth, add vanilla and salt. Pour into small

silicone hemisphere molds and freeze until solid.

For the base: Pulse flour, ground pistachios, butter,

powdered sugar, and salt in a food processor until a

dough forms. Roll to 1/4-inch thickness, cut into circles

slightly larger than your dome molds, and bake at 350°F

for 10 to 12 minutes. Let cool.

For the mousse: Heat milk and sugar until the sugar

dissolves. Stir in the bloomed gelatin until melted. Whisk

in the pistachio paste and let cool to room temperature,

then whisk in the Greek yogurt.

Whip 1 cup heavy cream to medium peaks and gently

fold into the pistachio mixture.

Fill large silicone dome molds halfway with mousse.

Press a frozen white chocolate core into the center, then

top with remaining mousse. Level the tops and freeze for

at least 8 hours.

For the glaze: Bring sugar, water, and condensed milk to

a simmer. Remove from heat and stir in the bloomed

gelatin and white chocolate until smooth.

Add emerald green coloring and gold luster dust.

Emulsify with an immersion blender, keeping the blade

submerged to avoid bubbles. Strain and let cool to 92°F.

Place frozen domes on a wire rack over a tray. Pour the

glaze over each dome in one fluid motion.

Let the glaze set for 5 minutes, then carefully transfer

each dome onto a pistachio sablé base.

Garnish with a touch of gold leaf, crushed pistachios,

and a rose petal for an "emerald jewel" aesthetic.