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
Ingredients:
- 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
Preparation:
- 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.
Notes:
// EQUIPMENT USED //
Sophie
Too cute these domes! And they must be delicious :)
Sandrine
These domes are gorgeous and look delicious! Great idea for Valentine's Day!
BoopCook
superb!
small kitchen
Really gorgeous!
Michèle
Beautifully greedy !!
Elo to the mouth
that's wonderful! well done
Coco
They are so beautiful that we would hardly dare to touch them, but that's without counting on the gluttony that takes over;)
Sandrine / Strawberry & Basil
Wahoo, he's just perfect! And this icing :)
Lilie bakery
Thank you Sandrine! :)
darnat laurent
hello lilie I can for the dome there are no photos of the preparation of the dome I am a little lost, for time its explain well thank you
christine
It is really splendid, bravo !!!
Lindsay
Hello Lilie :) for the white chocolate frosting if I want to double the have to do it × 2 for all the ingredients? Gelatin, milk, coloring etc? Thanks to you I'll do it on the 14th :)
Lilie bakery
Hello Lindsay, yes double = double all the ingredients for the frosting (better to have more than less). @ soon
Nanou13
Hello, I would like to make this splendid dessert and then I will do it the day before
Delicacies
An extra treat both visually and tasting
sinjy
hello, can I replace gelatin with agar agar?
latram
Hello Sinjy. Avoid agar agar, which will release water after thawing ...
Violaine
They look exceptional! Can't wait to try. Thank you for this blog, I really like your Lillie universe!
Brooklyn
I tested, it's very good but my icing is not great :-(
It wasn't covering enough. The cling film made marks on the mousse, I thought the icing was going to “hide” everything but it may not have been thick enough.
I will try again
martine
Extra and beautiful.
Marie L / Allergic Gourmand
Very pretty domes !!! Beautiful day
Laurence
It is simply MAGNIFIIIIIIQUE !!! Just one question, how long before serving should we take the domes out of the freezer and apply the mirror glaze ???
MC
Wouahhh, it is simply superb !!!
I am looking for what to do with the raspberries from the garden and I think I have found!
I have domes, but I do not know if I will do as well….
Biz
MC
Lilie bakery
But if, but if! You have to get started :)
Costing
Good evening I have a question if I serve this nursery rhyme dessert long enough to take it out of the freezer before the mirror glaze and once the glaze is done how long to serve it
thank you for your reply
Lilie bakery
Hello, you have to take them out just before applying the mirror glaze. They must then be put in the refrigerator a few hours before tasting so that they thaw.
Pauline
Bonsoir
Your desserts are great, I tested several of your recipes, including desserts, they were very good :) thank you for the recipes.
I would like to try this one, do it once to see if I can do it and therefore if I can offer it for the holidays but I have a few questions ..
I don t have glucose syrup, can I replace it with something else?
I have silicone molds, do I put something in the bottom or not
And do I have to take it out of the cb freezer long before I make the frosting and serve it?
Lilie bakery
Hello Pauline, I don't know of any substitute for glucose syrup, especially in mirror glaze! You can find it at the supermarket, Vahiné department. Silicone is used without anything else. The icing should be placed on frozen domes. Then leave in the refrigerator a few hours before serving to thaw.
Estelle
Hello ! I tested the domes this week and everyone found them to be very good.
However my icing was not thick enough and did not cover very well.
Quick question: the tracking cookie was soggy .. impossible to take off the domes without damaging them, how can I avoid this?
Lilie bakery
They should be placed on a surface that does not grip at all; I did not have this problem on my side ...
Ophelia MARMIER
Hello, I would like to make this recipe for Christmas. But I only have silicone domes, will that work?
Please answer me as soon as possible,
Ophelia
Lilie bakery
Hello, this works very well with silicone molds as well.
MiniLou28
Thank you for this great idea. I'm no pastry ace, but the photo made me want so much that I gave it a go. Total success for the Christmas dessert, a real bluff and everyone delighted. For my part I served them 15-20 minutes after the icing, suddenly at the tasting the mousse is slightly iced without being hard it's excellent.
Thank you
Tips: replace glucose syrup with cane sugar it works without pb
Lilie bakery
Top ! :)
Plum_prune
I would like to make this recipe tonight for a birthday tomorrow but I wanted to know if I have to put the domes in the freezer or do I put them all night in the fridge ?!
Thank you in advance (in any case it makes me want!)
Lilie bakery
A whole night in the fridge will be enough :)
Thomet
A true delight. … I made them everyone was amazed so it's been 3 times that I was asked to do it again as a birthday cake my children are crazy about it !!
Thank you for the recipe and for these great achievements.
Lilie bakery
Great ! Thanks for your return :)
lili
Tested and approved this is the first recipe that I test and frankly I loved your recipes are very well explained thank you for sharing
Lilie bakery
Thanks for your return ;)
latram
Hello Lilie :) How long do you have to wait between each dose for the mirror glaze?
Lilie bakery
Hello, you have to touch (gently) to know if it's taken, I can't remember exactly;)
damn
Well done for this recipe ... I would like to make this wonder for the New Year ...
I have 12 individual dome of 7cm in diameter… I multiplied your recipe by 3 but the quantities obtained on paper seem to me very little… can you tell me the quantities to make .. I prefer to have too much than not enough… thank you in advance ...
Christiane Gelly
I also made this dessert. Me, who is not very good at pastry. fresh and light. I would do them again. Thank you
Lucia
I just made this dessert. I respected the cooking time for the pistachio biscuit but the dough was still almost raw. So I put it back ten minutes more and in the end, cooling the biscuit became hard. The mirror glaze was nice but I spent time to make it take in the fridge.
cam
I tested this recipe for Christmas and we were won over. Since then it has been my favorite dessert for "special" occasions. Thank you for this creation.
Jude
Hello, I would like to know what to replace the glucose syrup in the icing with.
Thank you in advance.
July
Hi,
Before trying and messing with me, I would like to know whether to let the coulis cool before adding to the whipped cream. The risk is not that it falls back?
Thank you in advance for your advice
Lilie bakery
Hello, it must be incorporated lukewarm, the whipped cream will fall with the coulis, it is the gelatin that will keep it;)
CRISPS
Hello, pistachio paste is very expensive, what can you replace it with?
Melanie
Hello and thank you for this recipe little question I'm making the dessert tonight to enjoy it tomorrow night so the domes in the freezer all night but when should I thaw them and put the icing? If I do it tomorrow morning, isn't it too early for it to be tasted in the evening? thank you for your reply
Livienne
Thank you for this recipe
Dear
I have the impression that this dessert provides access to Mount Olympus.
On the other hand, I will try with three times less sugar, hoping that the structure holds.
Yours.
Lysi
Hello,
thank you very much for sharing your recipes .. which make us dream. The chocolate hazelnut madeleines and the pistachio nut cupcakes are validated with us!
Quick question: I don't have raspberries but raspberry coulis in the freezer. How much would I need for the mousse, would you know? Thank you
Guillaume
Thank you for this recipe! Why do we have to put the cookie before the freezer step? Can we not take the domes in the freezer, then mount them the next day on the cookies? As far as I'm concerned, my cookie was not baked enough, I have to check if my oven is heating up enough. 160 degrees is enough? It doesn't seem like much to me.
Valérie
Thanks for the recipe. Its the second time I do it but still the same problem with the cookie it breaks each time and it looks like it is not cooked enough inside but a hard crust on top I have repeated the cookie several times and always the same result. But the taste is too good
Lilie bakery
Hello Valérie, I advise you to cook it longer by adding a sheet of aluminum foil on top in the last minutes to prevent it from browning. See you soon :)
Caroline
Bonsoir
Can we put something else instead of glucose syrup?
Thank you
Lilie bakery
Hello Caroline, unfortunately glucose syrup is essential for this recipe. Otherwise, I have a glucose-free version on the blog but it's a chocolate mirror glaze (you can see it in my recipe “Chocolate pear log”). Goodbye :)