Elegant Pistachio Raspberry Domes (Print Version)
# Ingredients:
→ For the Pistachio Cheesecake
01 -
8 ounces (225g) cream cheese, softened
02 -
1/4 cup granulated sugar
03 -
1/4 cup pistachio paste
04 -
1/2 teaspoon pure vanilla extract
05 -
1/4 cup heavy cream, whipped
06 -
1 teaspoon gelatin powder
07 -
2 tablespoons cold water
→ For the Raspberry Center
08 -
1/2 cup fresh or frozen raspberries
09 -
2 tablespoons granulated sugar
10 -
1 tablespoon water
11 -
1 teaspoon gelatin powder
→ For the Green Glaze
12 -
1/2 cup water
13 -
1/2 cup granulated sugar
14 -
1/2 cup sweetened condensed milk
15 -
1/2 cup white chocolate, melted
16 -
2 teaspoons gelatin powder
17 -
Green gel food coloring
→ For Decoration
18 -
Edible gold leaf
19 -
Crushed pistachios
# Instructions:
01 -
Cook raspberries, sugar, and water in a saucepan until broken down. Strain to remove seeds. Bloom gelatin in 1 tablespoon cold water, then stir into warm puree until dissolved. Pour into small molds and freeze until firm.
02 -
Bloom gelatin in 2 tablespoons cold water for 5 minutes. Beat cream cheese, sugar, pistachio paste, and vanilla until smooth. Microwave bloomed gelatin for 10 seconds, then mix into cheesecake base. Fold in whipped heavy cream.
03 -
Fill half-sphere silicone molds halfway with pistachio cheesecake mixture. Place a frozen raspberry center in each, then cover with more cheesecake mixture. Freeze for at least 4 hours until completely firm.
04 -
Bloom gelatin in 2 tablespoons cold water. Heat water, sugar, and condensed milk until warm. Stir in bloomed gelatin, then pour over melted white chocolate. Add green food coloring and blend until smooth. Cool to 90°F (32°C).
05 -
Remove frozen domes from molds and place on a wire rack over a baking sheet. Pour green glaze over each dome for complete coverage. Let excess drip off. Decorate with edible gold leaf and crushed pistachios.
# Notes:
01 -
Ensure domes freeze for at least 4 hours to maintain their shape when glazing
02 -
Adjust food coloring to achieve the desired shade of green
03 -
The glaze needs to be approximately 90°F (32°C) for proper coating