Description
Delight in these elegant Pistachio & Raspberry Cheesecake Domes, combining creamy pistachio-infused cheesecake with a vibrant raspberry center, all encased in a glossy green glaze. Perfectly portioned and visually stunning, these domes are ideal for special occasions or indulgent treats.
Ingredients
Scale
Raspberry Center
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon gelatin powder
- 1 tablespoon cold water (for gelatin bloom)
Pistachio Cheesecake
- 8 ounces (225 g) softened cream cheese
- 1/4 cup granulated sugar
- 1/4 cup pistachio paste
- 1/2 teaspoon pure vanilla extract
- 1/4 cup heavy cream, whipped to soft peaks
- 1 teaspoon gelatin powder
- 2 tablespoons cold water (for gelatin bloom)
Green Glaze
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 2 teaspoons gelatin powder
- 2 tablespoons cold water (for gelatin bloom)
- 1/2 cup melted white chocolate
- Green gel food coloring (to taste)
Decoration
- Edible gold leaf
- Crushed pistachios
Instructions
- Make the Raspberry Center: In a medium saucepan over medium heat, combine the raspberries, sugar, and water. Cook, stirring occasionally, until the raspberries break down into a soft mixture. Strain through a fine sieve to remove seeds and return the smooth puree to the saucepan.
- Bloom Gelatin for Raspberry Center: Sprinkle the gelatin powder over 1 tablespoon of cold water and let it bloom for a few minutes. Stir the bloomed gelatin into the warm raspberry puree until completely dissolved.
- Freeze Raspberry Centers: Pour the raspberry mixture into small silicone molds or ice cube trays, then freeze until firm, ideally several hours or overnight to ensure solid centers.
- Prepare Pistachio Cheesecake Base: Bloom the gelatin by sprinkling it over 2 tablespoons of cold water and letting it sit for 5 minutes. In a mixing bowl, beat the softened cream cheese, sugar, pistachio paste, and vanilla extract until smooth and creamy.
- Dissolve Gelatin in Cheesecake Base: Microwave the bloomed gelatin for about 10 seconds until liquid and then mix it thoroughly into the cream cheese mixture.
- Fold in Whipped Cream: Whip the heavy cream to soft peaks, then gently fold it into the pistachio cheesecake mixture to keep it light and airy.
- Assemble the Domes: Fill half-sphere silicone molds halfway with the pistachio cheesecake mixture. Place a frozen raspberry center into the middle of each mold, then cover with more cheesecake mixture, smoothing the tops to seal.
- Freeze Assembled Domes: Freeze the molds for at least 4 hours, or until the domes are completely firm to help retain their shape during glazing and serving.
- Bloom Gelatin for Glaze: Sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom while preparing the glaze base.
- Prepare Green Glaze: In a saucepan, combine water, sugar, and sweetened condensed milk. Heat gently until warm but do not boil. Stir in the bloomed gelatin until dissolved. Pour this mixture over the melted white chocolate.
- Color and Blend Glaze: Add green gel food coloring to the white chocolate mixture and use an immersion blender to blend until smooth and uniform. Allow the glaze to cool to approximately 90°F (32°C) before glazing.
- Glaze the Domes: Remove the frozen cheesecake domes from the molds. Place them on a wire rack set over a baking sheet to catch drips. Pour the cooled green glaze evenly over each dome, covering them completely and allowing excess glaze to drip off.
- Decorate the Domes: Once the glaze is set but still tacky, carefully garnish each dome with edible gold leaf and a sprinkle of crushed pistachios for a luxurious finish.
Notes
- Using silicone molds for both the raspberry centers and cheesecake domes ensures easy removal and smooth shapes.
- Freezing the raspberry centers and cheesecake domes is essential to maintain form during assembly and glazing.
- Be careful not to boil the glaze mixture, as overheating can affect gelatin setting.
- Adjust the amount of green gel food coloring based on desired intensity for the glaze.
- For best results, allow the glaze to cool to the recommended temperature before pouring over domes.
