Pistachio Raspberry Treats (Print Version)
# Ingredients:
→ For the Pistachio Cheesecake
01 -
225g (8 oz) cream cheese, room temperature
02 -
1/4 cup sugar (granulated)
03 -
1/4 cup pistachio spread
04 -
1/2 teaspoon vanilla extract (pure)
05 -
1/4 cup of heavy cream, already whipped
06 -
1 teaspoon powdered gelatin
07 -
2 tablespoons cold water for blooming gelatin
→ For the Raspberry Center
08 -
1/2 cup raspberries, fresh or frozen
09 -
2 tablespoons white sugar
10 -
1 tablespoon water
11 -
1 teaspoon gelatin in powder form
→ For the Green Glaze
12 -
1/2 cup water
13 -
1/2 cup sugar, granulated
14 -
1/2 cup condensed milk (sweetened)
15 -
1/2 cup melted white chocolate
16 -
2 teaspoons gelatin powder
17 -
Green food gel coloring
→ For Decoration
18 -
Pistachios, crushed
19 -
Gold leaf you can eat
# Instructions:
01 -
In a small pot, simmer the raspberries, sugar, and water until everything melds together and breaks down. Press the mixture through a sieve to remove seeds. Add bloomed gelatin (prepared by soaking in 1 tablespoon cold water) to the warm liquid, stirring until blended. Pour into tiny molds and freeze until set.
02 -
Let the gelatin bloom in 2 tablespoons cold water for around 5 minutes. Whip together cream cheese, pistachio paste, granulated sugar, and vanilla until smooth. Melt the gelatin for about 10 seconds in the microwave, then mix it into the cheesecake blend. Gently fold in the whipped cream.
03 -
Spoon the pistachio cheesecake filling halfway into half-sphere silicone molds. Place a raspberry center in each one, then top off with the rest of the cheesecake mixture. Freeze them solid for at least 4 hours.
04 -
Let gelatin sit in 2 tablespoons of cold water until fully bloomed. Heat water, granulated sugar, and sweetened condensed milk until warm. Combine with the bloomed gelatin before stirring in the melted white chocolate. Add green food coloring and use a blender to create a smooth layer. Let the glaze cool to about 90°F (32°C).
05 -
Take the frozen domes out of their molds and place them on a rack positioned over a tray. Pour the green glaze over each dome, letting excess drip off completely. Garnish with crushed pistachios and edible gold leaf.
# Notes:
01 -
Freeze the domes for at least 4 hours so they’re firm enough for glazing.
02 -
Adjust the amount of food coloring to get just the shade of green you like.
03 -
Your glaze works best when it cools to 90°F (32°C) before use.