Pistachio Raspberry Domes (Print Version)
# Ingredients:
→ Base Layer
01 -
Softened cream cheese (8 ounces)
02 -
White sugar (1/4 cup)
03 -
Pistachio spread (1/4 cup)
04 -
Vanilla essence (1/2 teaspoon)
05 -
Heavy whipping cream (1/4 cup)
06 -
Unflavored gelatin (1 teaspoon)
→ Raspberry Filling
07 -
Raspberries, fresh or frozen (1/2 cup)
08 -
Regular sugar (2 tablespoons)
09 -
Unflavored gelatin powder (1 teaspoon)
→ Shiny Glaze
10 -
Room temp water (1/2 cup)
11 -
Sugar (1/2 cup)
12 -
Condensed milk (1/2 cup)
13 -
Melted white chocolate (1/2 cup)
14 -
Plain gelatin (2 teaspoons)
15 -
Green food coloring gel, as needed
→ Toppings
16 -
Gold leaf, edible
17 -
Chopped pistachios
# Instructions:
01 -
Heat raspberries, sugar, and a splash of water in a pan until soft. Strain the liquid, stir in gelatin (already softened), and freeze in small molds.
02 -
Whip together cream cheese, pistachio paste, sugar, and vanilla until creamy. Stir in melted gelatin, then gently fold in whipped cream until you’ve got a smooth mix.
03 -
Spoon the cheesecake mix halfway into dome molds. Add the raspberry cores, then top them off with more cheesecake. Freeze completely—at least 4 hours.
04 -
Simmer sugar, water, and condensed milk in a pot. Add softened gelatin, then pour it over the melted chocolate. Toss in food coloring and blend until it’s silky.
05 -
Once the glaze cools to 90°F, cover the frozen domes completely. Use gold leaf and pistachio crumbs for decoration. Let it set before digging in.
# Notes:
01 -
Domes need to be fully frozen to glaze properly.
02 -
Keeping the glaze at 90°F ensures it goes on smoothly.
03 -
You can make these desserts up to 3 days ahead.