A refined and elegant dessert, the Pistachio Mousse Dome combines luxurious pistachio mousse with a tart raspberry jelly center and a delicate sponge base. Finished with a smooth green glaze and crushed pistachios, these individual domes are as visually impressive as they are delicious—ideal for special occasions or upscale dinner parties.

Why You’ll Love This Recipe

This dessert offers a delightful interplay of flavors and textures: the nutty richness of pistachio mousse, the vibrant tang of raspberry jelly, the soft sponge cake foundation, and the glossy, mirror-like glaze. Each bite is a layered experience of finesse and balance. While it requires some planning, the steps are manageable for any home baker seeking to create a patisserie-style treat. These mousse domes are perfect for impressing guests or celebrating a festive moment with elegance.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pistachio Mousse:

1 cup heavy cream
1/2 cup milk
3 egg yolks
1/4 cup granulated sugar
3 tablespoons pistachio paste
2 teaspoons powdered gelatin
2 tablespoons cold water

For the Raspberry Jelly:

1 cup raspberries (fresh or frozen)
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon powdered gelatin
1 tablespoon cold water

For the Sponge Base:

1/3 cup all-purpose flour
1/4 cup sugar
2 eggs
1 tablespoon melted butter
Pinch of salt

For the Green Glaze:

3 oz white chocolate
1/4 cup sweetened condensed milk
1/4 cup water
1 tablespoon glucose or corn syrup
1 teaspoon gelatin
1 tablespoon water
Green gel food coloring
Crushed pistachios for garnish

directions

Prepare the Raspberry Jelly:
Bloom the gelatin in 1 tablespoon cold water. In a saucepan, cook raspberries with sugar and lemon juice until soft. Blend and strain to remove seeds. Stir in the bloomed gelatin until dissolved. Pour into silicone mini dome molds and freeze until solid.
Make the Pistachio Mousse:
Bloom the gelatin in 2 tablespoons cold water. Heat the milk until simmering. In a bowl, whisk egg yolks with sugar, then temper with warm milk. Return the mixture to the stove and stir over low heat until slightly thickened. Remove from heat and mix in pistachio paste and gelatin. Let cool slightly. Whip the heavy cream to soft peaks and gently fold into the pistachio mixture. Chill until thickened but still spreadable.
Bake the Sponge Base:
Preheat oven to 350°F (175°C). Beat the eggs with sugar until thick and pale. Sift in the flour and salt, and gently fold. Stir in the melted butter. Spread onto a lined baking tray and bake for 10 minutes. Let cool and cut into rounds matching your dome mold size.
Assemble the Domes:
Pipe pistachio mousse halfway into the dome molds. Insert the frozen raspberry jelly. Cover with more mousse and top with a sponge round. Smooth the surface and freeze the domes until solid (minimum 4 hours).
Make the Green Glaze:
Bloom gelatin in 1 tablespoon water. In a saucepan, heat water, condensed milk, and glucose until hot. Pour over chopped white chocolate and stir until melted and smooth. Add gelatin and a few drops of green food coloring. Cool to around 90°F (32°C), stirring occasionally.
Glaze and Decorate:
Unmold the frozen domes and place on a wire rack. Pour glaze evenly over the tops, ensuring full coverage. Garnish with crushed pistachios. Let thaw in the refrigerator for a few hours before serving.

Servings and timing

Servings: 6 domes
Prep Time: 45 minutes
Cooking Time: 10 minutes
Total Time: 6 hours (includes freezing time)
Calories: Approximately 320 kcal per dome

Variations

Almond Mousse: Substitute almond paste for pistachio for a different nut profile.
Berry Variation: Replace raspberry with blackberry or passionfruit jelly.
Chocolate Base: Use a chocolate sponge instead of vanilla for a richer contrast.
Glaze Customization: Use white or pink glaze for seasonal themes.
Crunchy Base: Swap the sponge for a crunchy praline or biscuit base.

storage/reheating

Store the mousse domes in an airtight container in the freezer for up to 1 week. For best texture and flavor, allow them to thaw in the refrigerator for 2–4 hours before serving. Avoid reheating, as this is a frozen entremet-style dessert that should be served chilled.

FAQs

How do I get a smooth mirror glaze finish?

Ensure your glaze is at the right temperature (around 90°F or 32°C) when pouring. The domes must be completely frozen and smooth for a glossy finish.

Can I make the components in advance?

Yes. The sponge, mousse, and jelly can all be made a day ahead. Assemble and freeze the domes in advance, then glaze on the day of serving.

What kind of pistachio paste should I use?

Use pure pistachio paste with no added sugar for best flavor and color. Avoid overly sweetened or artificial pastes.

Can I use store-bought jelly instead of making it?

Homemade jelly provides better texture and freshness, but in a pinch, a firm raspberry jam set with gelatin could work.

How do I unmold the mousse domes cleanly?

Use silicone molds and ensure the domes are fully frozen before unmolding. Gently press from the bottom to release them.

Do I need a specific type of mold?

Semi-sphere silicone molds work best for this recipe. Choose one with a 2.5–3 inch diameter for individual servings.

Can I use powdered gelatin instead of sheet gelatin?

Yes, the recipe uses powdered gelatin. Always bloom it in cold water before use to ensure proper activation.

Is this dessert gluten-free?

As written, no, due to the sponge cake. Substitute with a gluten-free sponge if necessary.

What can I use instead of glucose in the glaze?

Corn syrup is an acceptable substitute for glucose syrup in the glaze.

Can I serve it without the glaze?

Yes, the mousse dome is still delicious without glaze. Dust with powdered sugar or cocoa for a simple presentation.

Conclusion

The Pistachio Mousse Dome with Raspberry Jelly is a stunning dessert that brings patisserie flair to the home kitchen. With a harmonious blend of flavors, elegant structure, and eye-catching glaze, it’s a dessert designed to impress. Whether you’re hosting a formal dinner or celebrating a special moment, these mousse domes offer a sophisticated and satisfying finale.