Emerald Pistachio Vanilla Mousse Orbs with Mirror GlazeShine

Ingredients

For the Vanilla Pistachio Mousse:

1 cup heavy cream

0.5 cup whole milk

0.25 cup granulated sugar

2 egg yolks

0.5 tsp vanilla bean paste

1 tsp gelatin powder, bloomed in 1 tbsp cold water

0.25 cup pistachio paste

For the Mirror Glaze:

0.5 cup condensed milk

0.75 cup granulated sugar

0.25 cup water

2.5 tsp gelatin powder, bloomed in 2 tbsp cold water

0.75 cup white chocolate chips

Emerald green food coloring

For Garnish (optional):

Finely chopped pistachios

Edible silver leaf

Directions

To make the mousse, heat the milk and vanilla bean

paste until just simmering.

Whisk the egg yolks and sugar in a bowl until pale.

Gradually temper the hot milk into the egg mixture.

Return to the heat and cook until thickened.

Remove from heat and dissolve the bloomed gelatin into

the custard. Stir in the pistachio paste. Allow to cool

completely.

Whip the heavy cream to soft peaks. Gently fold the

cooled pistachio custard into the whipped cream until

well incorporated.

Fill spherical silicone molds halfway with the mousse,

tap to release air bubbles, and fill to the top. Freeze until

solid, at least 6 hours.

For the mirror glaze, combine water, sugar, and

condensed milk in a saucepan and bring to a simmer.

Whisk in the bloomed gelatin until dissolved.

Pour the hot liquid over the white chocolate chips, let sit

for 1 minute, then blend until smooth, adding food

coloring for desired shade. Allow to cool to 90-95°F.

Unmold frozen mousse orbs onto a wire rack. Pour the

glaze over the domes to coat evenly. Let set for 5

minutes, then trim the bottom edges.

Transfer to serving dishes and garnish with chopped

pistachios and silver leaf. Chill until fully thawed before

serving.