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Bronze Pistachio Praline Domes

  • Yield: 8 1x

Ingredients

Scale
  • For the Pistachio Mousse:
  • 8 oz cream cheese, softened
  • 1/2 cup pistachio paste
  • 1/3 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Pistachio Praline Core:
  • 1/2 cup pistachios, finely chopped
  • 1/4 cup granulated sugar
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 1/4 tsp sea salt
  • For the Bronze Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1 tsp edible bronze luster dust
  • For Garnish (optional):
  • Chopped pistachios
  • Edible bronze flakes
  • Micro mint leaves

Instructions

  1. 1. Prepare the praline core by heating sugar in a saucepan until melted and amber in color.
  2. 2. Stir in butter, heavy cream, and sea salt until smooth.
  3. 3. Fold in chopped pistachios and let cool slightly.
  4. 4. Spoon into small silicone inserts and freeze until firm.
  5. 5. Bloom gelatin for the mousse in cold water for 5 minutes.
  6. 6. Beat cream cheese, pistachio paste, sugar, and vanilla until smooth.
  7. 7. Warm a small portion of the cream and dissolve the gelatin, then mix into the pistachio mixture.
  8. 8. Whip the remaining cream to soft peaks and fold into the mousse.
  9. 9. Fill dome molds halfway with mousse.
  10. 10. Place a frozen praline core in the center of each dome and cover with remaining mousse.
  11. 11. Freeze for at least 6 hours or until completely solid.
  12. 12. Bloom gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Blend in vanilla extract and bronze luster dust until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen domes and place on a wire rack.
  18. 18. Pour bronze mirror glaze evenly over each dome.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with chopped pistachios, bronze flakes, and mint.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 30 g
  • Fat: 21 g
  • Carbohydrates: 35 g
  • Protein: 5 g