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Emerald Pistachio Liquid Core Domes

  • Yield: 8 1x

Ingredients

Scale
  • For the Pistachio Mousse:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup pistachio butter
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups heavy cream, whipped
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • ### For the Pistachio Liquid Core:
  • 1/3 cup pistachio butter
  • 2 tbsp heavy cream
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • ### For the Emerald Mirror Glaze:
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 2 tbsp light corn syrup
  • 2 1/2 tsp powdered gelatin
  • 3 tbsp cold water
  • 6 oz (170 g) white chocolate, finely chopped
  • 1 tsp pistachio extract
  • Emerald green gel food coloring
  • 1 drop black gel food coloring
  • ### For Garnish (optional):
  • Chopped roasted pistachios
  • Edible gold flakes
  • Micro mint leaves

Instructions

  1. Stir together the pistachio butter, heavy cream, powdered sugar, vanilla, and salt until smooth. Freeze small spoonfuls for 1 hour.
  2. Bloom the gelatin in cold water for 5 minutes.
  3. Beat the cream cheese, pistachio butter, sugar, and vanilla until smooth.
  4. Melt the bloomed gelatin and mix it into the cream cheese mixture.
  5. Fold in the whipped cream until fully combined.
  6. Fill silicone dome molds halfway with the pistachio mousse.
  7. Place a frozen pistachio liquid core in the center of each dome.
  8. Cover with the remaining mousse and smooth the tops. Freeze for at least 6 hours.
  9. Bloom the glaze gelatin in cold water.
  10. Heat the water, sugar, condensed milk, and corn syrup until steaming. Remove from the heat and stir in the gelatin.
  11. Pour over the white chocolate and blend until smooth.
  12. Add the pistachio extract and gel food coloring until an emerald green color is achieved. Cool to 90–95°F (32–35°C).
  13. Unmold the frozen domes and place them on a wire rack.
  14. Pour the mirror glaze evenly over each dome.
  15. Garnish with chopped pistachios, edible gold flakes, and micro mint leaves. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 420
  • Sugar: 25 g
  • Fat: 31 g
  • Carbohydrates: 31 g
  • Protein: 7 g