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Emerald Matcha Pistachio Praline Domes

Delicate matcha cream domes with a pistachio praline center, coated in an emerald matcha glaze.

Ingredients

Scale
  • For the Pistachio Praline Filling:
  • 1 cup pistachios, roasted
  • 1/3 cup granulated sugar
  • 1 tbsp honey
  • 1 tbsp water
  • 1/4 tsp salt
  • For the Matcha Cream Layer:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tsp matcha powder
  • 1 tsp vanilla extract
  • For the Center Core:
  • 1/2 cup white chocolate, melted
  • 2 tbsp pistachio paste
  • For the Emerald Glaze:
  • 1 cup white chocolate, melted
  • 1/2 cup sweetened condensed milk
  • 1 tbsp coconut oil
  • 2 tsp matcha powder
  • For Garnish (optional):
  • Crushed pistachios
  • Matcha dust

Instructions

  1. 1. In a pan, heat sugar and water until caramel forms. Add pistachios and salt, stirring until coated. Cool completely.
  2. 2. Crush praline into a coarse crumb or paste depending on texture preference.
  3. 3. Beat cream cheese, powdered sugar, matcha powder, and vanilla until smooth.
  4. 4. Whip heavy cream to soft peaks and fold into the matcha mixture.
  5. 5. Fill half-sphere molds halfway with matcha cream.
  6. 6. Add a small spoonful of pistachio praline and a drop of pistachio paste mixed with white chocolate into the center.
  7. 7. Cover with remaining cream and smooth tops.
  8. 8. Freeze for at least 4 hours until fully set.
  9. 9. Mix melted white chocolate, condensed milk, coconut oil, and matcha powder until smooth and glossy.
  10. 10. Unmold domes and place on a wire rack.
  11. 11. Pour emerald glaze over each dome and let set completely.
  12. 12. Garnish with crushed pistachios and a light dusting of matcha before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 23 g
  • Fat: 26 g
  • Carbohydrates: 28 g
  • Protein: 5 g