Pistachio Cheesecake Domes with Raspberry Heart & Glossy Green Glaze

This sophisticated dessert combines the earthy, nutty flavor of pistachios with a bright, tart raspberry core. The glossy mirror glaze adds a professional finish that makes these domes a showstopper for any occasion.

Yields: 6–8 Domes (depending on mold size)

Special Equipment: Silicone dome molds (approx. 2.5–3 inches), smaller silicone insert molds (approx. 1 inch), immersion blender.

Component 1: Raspberry Gelée Heart (The Insert)

Prepare this at least 4 hours (or overnight) before the cheesecake.

Ingredients

150g Raspberry purée (strained of seeds)

30g Granulated sugar

4g Gelatin sheets (or 1 tsp powdered gelatin bloomed in 1 tbsp water)

1 tsp Lemon juice

Instructions

Bloom Gelatin: Soak gelatin sheets in cold water for 5-10 minutes.

Heat Purée: In a small saucepan, heat the raspberry purée and sugar until simmering. Do not boil.

Combine: Remove from heat. Squeeze excess water from the gelatin and whisk it into the hot purée until dissolved. Stir in lemon juice.

Freeze: Pour the mixture into small hemisphere silicone molds. Freeze until rock solid (at least 4 hours).

Component 2: Pistachio Cheesecake Mousse

Ingredients

200g Cream cheese, softened

60g Pistachio paste (pure, unsweetened is best)

50g Powdered sugar

1 tsp Vanilla extract

150g Heavy cream, whipped to soft peaks

4g Gelatin sheets

Instructions

Prepare Base: Beat the cream cheese, pistachio paste, powdered sugar, and vanilla until completely smooth.

Gelatin: Bloom gelatin in cold water. Melt it gently in a microwave (5-10 seconds) with a tablespoon of the cream cheese mixture, then fold it back into the main cheese base.

Fold: Gently fold the whipped heavy cream into the pistachio mixture until uniform.

Assemble Domes: - Fill your large dome molds halfway with the pistachio mousse.

Unmold a frozen raspberry insert and press it into the center of the mousse.

Top with more mousse and smooth the surface.

Freeze overnight. The domes must be frozen solid to be glazed properly.

Component 3: Pistachio Sablé (The Base)

Ingredients

100g All-purpose flour

50g Cold butter, cubed

40g Powdered sugar

20g Ground pistachios

1 Egg yolk

Instructions

Mix: Rub butter into the flour, sugar, and ground pistachios until it looks like breadcrumbs. Add the egg yolk and mix until a dough forms.

Bake: Roll out to 3mm thickness. Cut circles slightly larger than your dome molds. Bake at 170°C (340°F) for 12-15 minutes until golden. Let cool.

Component 4: Glossy Green Mirror Glaze

Ingredients

150g Glucose syrup

150g Granulated sugar

75g Water

100g Condensed milk

150g White chocolate, chopped

10g Gelatin sheets

Green food coloring (gel or oil-based)

1 tsp Pistachio paste (optional, for extra flavor)

Instructions

Boil: In a saucepan, bring water, sugar, and glucose to a boil (103°C / 217°F).

Emulsify: Place white chocolate, condensed milk, bloomed gelatin, and pistachio paste in a tall jug. Pour the hot syrup over them.

Blend: Add green coloring. Use an immersion blender to emulsify, keeping the head submerged to avoid air bubbles.

Temperature: Let the glaze cool to 32°C - 35°C (90°F - 95°F). This is the critical "working temperature."

Final Assembly

Glaze: Place the frozen cheesecake domes on a wire rack over a tray. Pour the glaze generously over the frozen domes.

Transfer: Let the excess glaze drip off, then carefully lift each dome and place it onto a Pistachio Sablé disc.

Garnish: Decorate the base with crushed pistachios or a single fresh raspberry.

Thaw: Let the cakes thaw in the refrigerator for at least 2 hours before serving.