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Emerald Matcha Pistachio Praline Domes

  • Yield: 8 1x

Ingredients

Scale
  • For the Matcha Dome Layer:
  • 2 cups heavy cream
  • 8 oz white chocolate, finely chopped
  • 2 tsp matcha powder
  • 1 tsp vanilla extract
  • 1 tbsp powdered sugar
  • For the Pistachio Praline Center:
  • 1 cup shelled pistachios
  • 1/3 cup granulated sugar
  • 1 tbsp water
  • 1 tbsp unsalted butter
  • 1/4 tsp sea salt
  • For the Mirror Glaze Coating:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp powdered gelatin
  • 2 tsp matcha powder
  • For Garnish (optional):
  • Chopped pistachios
  • Matcha dusting

Instructions

  1. 1. Heat the cream until steaming but not boiling. Pour over the white chocolate and let sit for 2 minutes.
  2. 2. Whisk in matcha powder, vanilla extract, and powdered sugar until smooth. Chill for 4 hours.
  3. 3. In a saucepan, cook sugar and water until amber in color.
  4. 4. Stir in pistachios, butter, and sea salt. Spread onto parchment paper and cool completely.
  5. 5. Pulse the praline into small crunchy pieces.
  6. 6. Whip the chilled matcha mixture until thick and mousse-like.
  7. 7. Fill silicone dome molds halfway with the matcha mousse.
  8. 8. Add a spoonful of pistachio praline to the center of each dome.
  9. 9. Cover with more mousse and freeze until firm.
  10. 10. For the glaze, bloom gelatin in water for 5 minutes.
  11. 11. Heat the condensed milk and stir in the gelatin until dissolved.
  12. 12. Pour over the white chocolate and whisk in matcha powder until smooth.
  13. 13. Let the glaze cool slightly, then pour over the frozen domes.
  14. 14. Transfer to serving plates and allow to thaw for 20 minutes.
  15. 15. Garnish with chopped pistachios and a light dusting of matcha before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 390
  • Sugar: 24 g
  • Fat: 29 g
  • Carbohydrates: 29 g
  • Protein: 6 g