Pistachio Raspberry Domes (Print Version)
# Ingredients:
→ Pistachio Cheesecake Components
01 -
225g (8 ounces) softened cream cheese
02 -
1/4 cup sugar
03 -
1/4 cup pistachio spread
04 -
1/2 teaspoon vanilla extract (pure)
05 -
1/4 cup whipped cream (heavy)
06 -
1 teaspoon gelatin
07 -
2 tbsp cold water
→ Raspberry Filling
08 -
1/2 cup raspberries (fresh or frozen)
09 -
2 tbsp sugar
10 -
1 tbsp water
11 -
1 tsp gelatin powder
→ Green Coating
12 -
1/2 cup melted white chocolate
13 -
1/2 cup sugar
14 -
1/2 cup water
15 -
1/2 cup condensed milk (sweetened)
16 -
2 tsp gelatin powder
17 -
Green gel coloring
→ Toppers
18 -
Pistachios (crushed)
19 -
Gold leaf (edible)
# Instructions:
01 -
Mix raspberries, water, and sugar in a pot and cook until soft. Strain to remove seeds. Hydrate gelatin in 1 tbsp cold water, then dissolve it in the warm puree. Freeze in small molds until set.
02 -
Mix gelatin with 2 tbsp cold water and let it sit for 5 mins. Blend cream cheese, sugar, pistachio spread, and vanilla until silky. Zap the bloomed gelatin for a few seconds in the microwave, then add it to the cheesecake base. Gently fold in whipped cream.
03 -
Spoon some cheesecake batter into silicone molds, filling halfway. Put a frozen raspberry center inside and top with more cheesecake batter. Freeze for a minimum of 4 hours, or until firm.
04 -
Soak gelatin in 2 tbsp cold water. Warm up water, sugar, and condensed milk together. Stir bloomed gelatin into the mix, then pour this over melted white chocolate. Blend with green coloring until smooth, and cool to roughly 90°F (32°C).
05 -
Take frozen domes out of molds and set them on a wire rack over a tray. Pour green coating over them until fully covered. Let any extra drizzle off. Add crushed pistachios and edible gold leaf as accents.
# Notes:
01 -
Make sure the domes are completely frozen (4 hours minimum) before glazing.
02 -
Tweak the amount of coloring to get the green shade you like.
03 -
The coating's ideal temperature for smooth coverage is around 90°F (32°C).