Pistachio Raspberry Domes (Print Version)
# Ingredients:
→ Pistachio Cheesecake Base
01 -
225g (8 ounces) cream cheese, softened
02 -
1/4 cup sugar, granulated
03 -
1/4 cup pistachio spread
04 -
1/4 cup whipped heavy cream
05 -
1/2 teaspoon vanilla extract, pure
06 -
2 tablespoons chilled water
07 -
1 teaspoon gelatin powder
→ Raspberry Filling
08 -
1/2 cup raspberries, fresh or frozen
09 -
1 tablespoon water
10 -
2 tablespoons sugar, granulated
11 -
1 teaspoon powdered gelatin
→ Glazing Mixture
12 -
1/2 cup granulated sugar
13 -
1/2 cup water
14 -
1/2 cup white chocolate, melted
15 -
1/2 cup condensed milk, sweetened
16 -
Green food gel coloring
17 -
2 teaspoons gelatin powder
→ Toppings
18 -
Pistachios, crushed
19 -
Gold leaf, edible
# Instructions:
01 -
Simmer sugar, raspberries, and water till it softens. Strain, mix in gelatin after blooming, set into molds, and freeze solid.
02 -
Soften gelatin in cold water. Blend cream cheese with sugar, vanilla, and pistachio paste. Stir in gelatin and carefully fold whipped cream.
03 -
Spoon cheesecake halfway into molds. Insert frozen raspberry filling, top with more cheesecake, and freeze for at least 4 hours.
04 -
Heat sugar, water, condensed milk, and gelatin (already soaked) together. Pour over melted chocolate, tint with food coloring, and mix till smooth.
05 -
Let the glaze cool to 90°F before pouring it over chilled domes placed on a wire rack.
06 -
Use gold leaf and pistachios to decorate for a fancy finish.
# Notes:
01 -
Freeze domes at least 4 hours or longer before applying glaze
02 -
Modify green hue as you like
03 -
Store in the fridge for up to 3 days if made early