Luxurious Pistachio Cheesecake Domes with Raspberry Heart & Glossy Green Glaze
A stunning dessert that combines the delicate nuttiness of pistachio, the tang of cheesecake, and a burst of raspberry, all encased in a mirror-like green glaze.
Yield: 6 individual domes
Ingredients:
For the Pistachio Cheesecake Base:
· 200 g cream cheese, room temperature
· 50 g powdered sugar
· 60 g shelled pistachios, finely ground
· 1 tsp lemon juice
· ½ tsp vanilla extract
· 75 ml heavy cream, whipped to soft peaks
For the Raspberry Heart:
· 100 g fresh or frozen raspberries
· 25 g granulated sugar
· ½ tsp lemon juice
· 1 tsp cornstarch mixed with 1 tsp water
For the White Chocolate Mousse Layer (optional, for extra creaminess):
· 100 g white chocolate, melted
· 100 ml heavy cream, whipped
For the Glossy Green Glaze:
· 150 g white chocolate, finely chopped
· 75 ml heavy cream
· 25 g glucose syrup (or light corn syrup)
· Green food coloring (gel-based, for intensity)
· Optional: 1 tsp pistachio paste for flavor & color
For Decoration:
· Crushed pistachios
· Gold leaf flakes
· Fresh raspberries
· Edible flowers (optional)
Equipment:
· 6 hemisphere silicone molds (approx. 7-8 cm diameter)
· Piping bags
· Baking sheet
· Wire rack
Instructions:
Step 1: Raspberry Heart
1. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down.
2. Stir in cornstarch slurry and cook for 1–2 minutes until thickened.
3. Press through a fine sieve to remove seeds. Let cool completely, then transfer to a piping bag. Chill.
Step 2: Pistachio Cheesecake Filling
1. Beat cream cheese and powdered sugar until smooth.
2. Add ground pistachios, lemon juice, and vanilla extract; mix until combined.
3. Gently fold in whipped cream until no streaks remain.
4. Transfer to a piping bag.
Step 3: Assembling the Domes
1. Pipe pistachio cheesecake mixture into each hemisphere mold, filling only halfway.
2. Pipe a small well in the center of each and fill with about 1 tsp of raspberry compote.
3. Cover with more cheesecake mixture, smoothing the top. Tap mold gently to remove air bubbles.
4. Freeze for at least 4 hours, preferably overnight, until completely solid.
Step 4: Glossy Green Glaze
1. Combine white chocolate, heavy cream, and glucose syrup in a heatproof bowl.
2. Heat over a double boiler (or microwave in 20-second bursts) until chocolate is melted and mixture is smooth.
3. Stir in green food coloring (and pistachio paste if using) until desired shade is achieved.
4. Strain through a fine sieve and let cool to 30–35°C (86–95°F) before glazing.
Step 5: Glazing the Domes
1. Place frozen domes on a wire rack over a baking sheet.
2. Pour the glaze over each dome, ensuring it’s completely coated. Let excess drip off.
3. Transfer to a serving plate and allow glaze to set (about 5–10 minutes).
Step 6: Decoration
1. Sprinkle crushed pistachios around the base or on top.
2. Add a touch of gold leaf and a fresh raspberry.
3. Allow domes to thaw in the refrigerator for 2–3 hours before serving.
Tips for Success:
· Ensure cheesecake domes are completely frozen before glazing for a clean finish.
· The glaze temperature is crucial—too hot and it will run too thin; too cool and it will be too thick.
· For a more intense pistachio flavor, lightly toast the pistachios before grinding.
Enjoy these elegant, luxurious domes—a perfect harmony of flavors and textures that’s sure to impress.