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pistachio raspberry dome

Pistachio Raspberry Dome

The Crispy Chef
This elegant Pistachio Raspberry Dome combines tangy raspberry mousse, a nutty pistachio base, and a glossy mirror glaze. A stunning make-ahead dessert that's easier than it looks and sure to impress!
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Prep Time 1 minute
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French
Servings 8
Calories 420 kcal

Equipment

  • Food processor
  • Stand mixer or hand mixer
  • Dome silicone mold or rounded bowl
  • Saucepan
  • Spatula
  • Wire rack
  • Freezer-safe bowl
  • Thermometer (for mirror glaze)

Ingredients
  

For the Pistachio Base:

  • 2 cups shelled pistachios
  • 1/3 cup white sugar
  • 1/4 cup unsalted butter room temperature
  • 1 tsp vanilla extract
  • Pinch of salt

For the Raspberry Mousse:

  • 3 cups fresh raspberries or frozen, thawed
  • 1 cup finely chopped white chocolate
  • 2 cups heavy cream cold
  • 1/4 cup powdered sugar
  • 2 tbsp soft gelatin pre-soaked in cold water
  • 2 tbsp lemon juice

For the Mirror Glaze:

  • 1½ cups sugar
  • 1 cup condensed milk
  • 2 cups white chocolate
  • 3 tbsp bloomed gelatin
  • ½ cup water
  • Green and pink food coloring

Alternative Sponge Layer (optional):

  • 110 g roasted pistachios
  • 50 g icing sugar
  • 4 large egg whites
  • 45 g caster sugar
  • 30 g sifted flour
  • 20 g melted unsalted butter

For Raspberry Jelly Insert (optional):

  • 50 g raspberry purée
  • 5 g sugar
  • 2 drops lemon juice
  • 1 gelatin leaf

Instructions
 

Step 1: Make the Pistachio Base

  • Roast pistachios at 350°F for 8 mins, then cool and grind finely.
  • Mix with sugar, butter, vanilla, and salt until dough forms.
  • Press into base of mold, about ½ inch thick, and chill until firm.

Step 2: Make Raspberry Mousse

  • Puree raspberries and strain seeds.
  • Heat a portion of puree and dissolve soaked gelatin.
  • Melt white chocolate gently.
  • Mix puree, gelatin, and chocolate together.
  • Whip cream with powdered sugar to soft peaks.
  • Fold into raspberry mixture until smooth.

Step 3: Assemble the Dome

  • Fill dome mold with raspberry mousse, leaving ½ inch at top.
  • Press in chilled pistachio base.
  • Freeze for 6+ hours, preferably overnight.

Step 4: Make Mirror Glaze

  • Boil sugar and water until dissolved.
  • Stir in condensed milk.
  • Add bloomed gelatin and mix.
  • Pour over chocolate, let sit, then stir until smooth.
  • Color portions green and pink. Cool to 90°F before using.

Step 5: Glaze and Finish

  • Unmold frozen dome onto wire rack.
  • Pour glaze from center outward.
  • Refrigerate to defrost 2 hours before serving.

Notes

Use a bowl lined with plastic wrap if you don’t have a dome mold.
Can be frozen for up to 2 weeks before glazing.
To make vegan: use coconut cream and agar-agar.
Substitute berries or nuts as desired for flavor variations.

Nutrition

Calories: 420kcalCarbohydrates: 34gProtein: 6gFat: 30g
Keyword Pistachio Raspberry Dome
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