Little ones Raspberry pistachio dessert domes for dessert ... Lovely, right? We love their creamy texture and their subtle scent of raspberry and pistachio.
What are dessert domes?
It is quite simply a dessert (biscuit base and mousse) poured into rigid metal domes. Beforehand, the domes are filmed to facilitate the demolding stage. When you unmold them, you get pretty domes to taste.
Here I decided to combine two flavors that I particularly like: the tangy raspberry and gourmet pistachio. I chose to cover them with a white chocolate pink mirror glaze. The elements complement each other well, and harmony is there, it is essential for a dessert.
How to make these raspberry pistachio dessert domes?
There are 3 main steps: make the pistachio biscuit, make the raspberry mousse and lastly the raspberry mirror glaze. There are rest steps between each. I therefore recommend starting the day before or the day before so as not to be caught up in the weather.
You will need a little bit of material (see the bottom of the article) but it is quite achievable.
Other recipes to try
If you like desserts, I advise you to take a look at these other recipes from the blog:
- Dessert 3 chocolates
- Coffee chocolate mascarpone entremets
- Vanilla red berry desserts in gradient
- Bavarian pear chocolate speculoos
- Dulcey entremets, crunchy praline, hazelnut
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your beautiful desserts!
Raspberry-Pistachio Dessert Dome
- 100 g hazelnut powder
- 150 g icing sugar
- 3 Egg whites
- 50 g powdered sugar
- 40 g pistachio paste organic shop
- 2.5 Gelatin sheets Vahine
- 20 cl full liquid cream 30% mg
- 15 g icing sugar
- 200 g raspberries
- 50 g powdered sugar
- 1 gelatin sheet Vahine
- 60 ml of milk
- 15 ml water
- 25 g glucose syrup
- 150 g white chocolate pastry
- Red gel dye
- Decoration: crushed pistachios + white chocolate
- Pistachio biscuit: preheat the oven to 160 ° traditional heat. Mix the ground hazelnuts and the icing sugar. Apart from whipping the egg whites to snow with the powdered sugar. Incorporate into the previous mixture. Warm the pistachio paste to relax it, then incorporate it as well. Pour everything into a square mold (24 × 24 for me) lined with baking paper and bake for 25 minutes. Unmold and let cool. Cut 4 circles using the stainless steel domes then set aside.
- Raspberry mousse: soften the gelatin in cold water. Whip the whipped cream with the icing sugar. Mix the raspberries and the powdered sugar then filter the seeds. Heat part of this coulis and melt the drained gelatin in it. Incorporate all of the coulis into the whipped cream, mix then pour into stainless steel domes lined with cling film (see link for my material below) or silicone domes. Smooth then cover with pistachio cookies. Block in the freezer ideally overnight or at least 4 hours.
- Mirror icing: soften the gelatin in cold water. Heat the milk, the water and the glucose syrup in a microwave-safe container, then stir in the softened and drained gelatin. Pour over the crushed white chocolate then mix to obtain a smooth consistency. Add a knife tip of red coloring, to have a deep pink, filter the icing and set aside (it should be used lukewarm - 30 °).
- Unmold the domes, place them on a grid with a collecting container underneath. Pour the icing over the still frozen domes and let set. Repeat the operation until you obtain a beautiful shiny mirror glaze. Cover the base of the entremets with crushed pistachios and the top with a white chocolate decoration.