Pistachio Raspberry Domes (Printable Version)
Gorgeous domes packed with pistachio cheesecake and a pop of raspberry inside, topped off with glossy green glaze, gold bits, and crushed pistachios.
# What You'll Need:
→ Pistachio Cheesecake
01 -
1 teaspoon gelatin powder
02 -
2 tablespoons cold water
03 -
1/4 cup heavy cream, whipped
04 -
1/4 cup pistachio paste
05 -
1/2 teaspoon vanilla extract
06 -
1/4 cup sugar
07 -
8 ounces (225g) cream cheese, at room temp
→ Raspberry Middle
08 -
1 teaspoon gelatin powder
09 -
1 tablespoon water
10 -
2 tablespoons sugar
11 -
1/2 cup raspberries, fresh or from the freezer
→ Green Shiny Topping
12 -
Green gel color
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2 teaspoons gelatin powder
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1/2 cup melted white chocolate
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1/2 cup sweetened condensed milk
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1/2 cup sugar
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1/2 cup water
→ To Dress It Up
18 -
Crushed pistachios
19 -
Edible gold bits
# Steps to Follow:
01 -
Take the domes out of their molds and set them over a wire rack with a baking sheet underneath. Pour the shiny green glaze all over to cover them. Let any extra drip off. Finish by sprinkling on gold leaf and pistachio pieces.
02 -
Let the gelatin stand in 2 tablespoons of cold water for a few minutes. Warm up the sugar, water, and sweetened condensed milk in a pan. Stir in your thickened gelatin, mix that with the melted chocolate, and squeeze in green food coloring. Blend everything until you get a nice smooth finish. Let this cool down until it feels lukewarm—about 90°F (32°C).
03 -
Spoon cheesecake mix into the molds to fill them halfway. Drop a frozen raspberry center in each. Cover these with more cheesecake mixture. Pop them in the freezer for at least four hours so they’re good and solid.
04 -
Sprinkle gelatin over 2 tablespoons water and let it sit for about five minutes. Whip up the cream cheese, sugar, pistachio spread, and vanilla to get it smooth. Warm up the gelatin in the microwave for just ten seconds, stir it in, and gently fold in the whipped cream.
05 -
Put raspberries, sugar, and water in a small pot and simmer until they break down. Strain out the seeds. Let the gelatin soften in one tablespoon of cold water, then mix it into the hot berry puree until it disappears. Pour this into little molds or trays and freeze them solid.
# Additional Notes:
01 -
Let the domes stay in the freezer for at least four hours so they hold their shape for glazing
02 -
You can tweak the green food coloring to get just the color you want
03 -
The glaze needs to cool down to about 90°F (32°C) to coat your domes right