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Pistachio Rosewater Silk Domes with Raspberry Core

Elegant individual domes with a pistachio rosewater mousse, raspberry core, and glossy rose mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Pistachio Silk Mousse:
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup pistachio paste
  • 1 tsp rosewater
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Raspberry Core:
  • 1 1/2 cups fresh raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Rose 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 rosewater
  • 1–2 drops pink food coloring (optional)
  • For Garnish (optional):
  • Crushed pistachios
  • Dried rose petals
  • Fresh raspberries

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into dome molds as the base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for raspberry core in cold water for 5 minutes.
  3. 3. Cook raspberries with sugar and lemon juice until soft, then strain for a smooth puree.
  4. 4. Dissolve bloomed gelatin into warm raspberry puree and pour into small inserts. Freeze until firm.
  5. 5. Bloom gelatin for mousse in cold water.
  6. 6. Beat cream cheese, sugar, pistachio paste, rosewater, and vanilla until smooth.
  7. 7. Warm a small portion of cream, dissolve gelatin, then mix into pistachio base.
  8. 8. Whip heavy cream to soft peaks and fold into the mixture.
  9. 9. Fill molds halfway with mousse, add a frozen raspberry core, then cover with remaining mousse.
  10. 10. Freeze for at least 6 hours until fully set.
  11. 11. Bloom gelatin for glaze in cold water.
  12. 12. Heat sugar, water, and condensed milk until steaming (do not boil).
  13. 13. Remove from heat and add white chocolate and gelatin, stirring until smooth.
  14. 14. Blend in rosewater and optional pink coloring until glossy.
  15. 15. Cool glaze to about 90°F (32°C).
  16. 16. Unmold frozen domes and place on a rack.
  17. 17. Pour rose mirror glaze evenly over domes until fully coated.
  18. 18. Chill for 30 minutes before serving.
  19. 19. Garnish with pistachios, rose petals, and fresh raspberries.
  • Author: Chef Stella

Nutrition

  • Calories: 335
  • Sugar: 32 g
  • Fat: 18 g
  • Carbohydrates: 37 g
  • Protein: 4 g