Pistachio Raspberry Domes (Print Version)
# Ingredients:
→ Pistachio Cake Base
01 -
1/2 teaspoon vanilla (pure)
02 -
1/4 cup pistachio butter
03 -
1 teaspoon powdered gelatin
04 -
2 tablespoons icy water
05 -
1/4 cup sugar, white
06 -
8 oz (225g) cream cheese, room temp
07 -
1/4 cup whipped heavy cream
→ Raspberry Filling
08 -
1/2 cup frozen or fresh raspberries
09 -
1 teaspoon gelatin (powder form)
10 -
2 tablespoons white sugar
11 -
1 tablespoon plain water
→ Vibrant Green Glaze
12 -
2 teaspoons powdered gelatin
13 -
1/2 cup chocolate (white, melted)
14 -
Food coloring gel, green
15 -
1/2 cup condensed milk, sweetened
16 -
1/2 cup white sugar
17 -
1/2 cup regular water
→ Finishing Touches
18 -
Chopped pistachios
19 -
Gold leaf (edible)
# Instructions:
01 -
Simmer the raspberries with sugar and a splash of water until everything softens and blends. Run it through a strainer, mix in gelatin after it blooms, and pour into molds. Pop it in the freezer till rock-solid.
02 -
Combine cream cheese, sugar, pistachio paste, and vanilla until smooth. Bloom gelatin in chilled water, melt and thoroughly mix it in. Gently fold the whipped cream last.
03 -
Spoon cheesecake mix halfway in dome molds. Drop in the frozen raspberry center, top with more cheesecake, and freeze solid (4 hours should do it).
04 -
Stir water, sugar, and condensed milk in a pot, add bloomed gelatin, and heat gently. Pour over melted white chocolate, toss in food coloring, and blend into a silky glaze.
05 -
When glaze reaches about 90°F, pour it over the frozen domes set on a rack. Let it drip and cover nicely.
06 -
Sprinkle crushed pistachios and carefully place bits of the gold leaf to finish them up.
# Notes:
01 -
Freeze domes solid for at least 4 hours before glazing.
02 -
Go as light or as vivid as you like with the green color.
03 -
They'll stay good in the fridge for up to 3 days.