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Matcha Pistachio Jewel Domes with Golden Praline Center

Beautiful matcha and pistachio domes with a golden praline center, glazed to a jewel-like shine.

  • Yield: 8 1x

Ingredients

Scale
  • For the Matcha Pistachio Jewel Domes:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tbsp pistachio paste
  • 2 tsp matcha powder
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Golden Praline Center:
  • 1/2 cup praline spread
  • 1 tbsp sweetened condensed milk
  • 1 tbsp white chocolate, melted
  • 1/2 tsp edible gold luster dust
  • For the Jewel Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp clear edible shimmer dust
  • Green gel food coloring, as needed
  • For Garnish (optional):
  • Chopped pistachios
  • Edible gold flakes

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Beat cream cheese, powdered sugar, pistachio paste, matcha powder, and vanilla extract until smooth.
  3. Melt the bloomed gelatin and stir into the matcha mixture.
  4. Whip heavy cream to soft peaks and gently fold into the mixture.
  5. Combine praline spread, condensed milk, melted white chocolate, and gold luster dust until smooth.
  6. Spoon small portions of the praline mixture into silicone molds and freeze until firm.
  7. Fill dome molds halfway with the matcha mixture.
  8. Place a frozen praline center into each mold.
  9. Cover with the remaining matcha mixture and smooth the tops.
  10. Freeze for at least 5 hours or until completely firm.
  11. Bloom gelatin for the glaze.
  12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. Pour over white chocolate and mix until smooth.
  14. Add green food coloring and shimmer dust, stirring until glossy.
  15. Allow glaze to cool to a pourable consistency.
  16. Unmold frozen domes and place on a wire rack.
  17. Pour the jewel glaze evenly over each dome.
  18. Garnish with chopped pistachios and edible gold flakes.
  19. Serve chilled.
  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 385
  • Sugar: 25 g
  • Fat: 28 g
  • Carbohydrates: 30 g
  • Protein: 6 g