Print

Pistachio Mousse Dome with Raspberry Jelly Filling

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refined and elegant dessert, this Pistachio Mousse Dome features layers of fluffy pistachio mousse, tangy raspberry jelly, and a soft sponge base, all encased in a glossy green glaze and finished with crushed pistachios.

Ingredients

Units Scale
  • 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
  • 1 cup raspberries (fresh or frozen)
  • 2 tablespoons sugar (for jelly)
  • 1 teaspoon lemon juice
  • 1 teaspoon powdered gelatin (for jelly)
  • 1 tablespoon cold water (for jelly)
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar (for sponge)
  • 2 eggs
  • 1 tablespoon melted butter
  • Pinch of salt
  • 3 oz white chocolate
  • 1/4 cup sweetened condensed milk
  • 1/4 cup water (for glaze)
  • 1 tablespoon glucose or corn syrup
  • 1 teaspoon gelatin (for glaze)
  • 1 tablespoon water (for glaze)
  • Green gel food coloring
  • Crushed pistachios for garnish

Instructions

  1. Make the Raspberry Jelly: Bloom gelatin in 1 tbsp cold water. In a saucepan, combine raspberries, sugar, and lemon juice. Cook until soft. Blend and strain. Stir in bloomed gelatin and pour into silicone mini dome molds. Freeze until solid.
  2. Make the Pistachio Mousse: Bloom gelatin in 2 tbsp cold water. Heat milk until simmering. Whisk yolks with sugar, then slowly add warm milk. Return to heat and stir until slightly thickened. Remove from heat, stir in pistachio paste and bloomed gelatin. Cool slightly. Whip cream to soft peaks and fold into pistachio base. Refrigerate until spreadable.
  3. Make the Sponge Base: Preheat oven to 350°F (175°C). Beat eggs with sugar until pale and thick. Fold in flour and salt, then add melted butter. Pour onto lined baking tray and bake for 10 minutes. Let cool and cut into rounds to fit dome molds.
  4. Assemble Domes: Pipe pistachio mousse halfway into dome molds. Insert frozen raspberry jelly center. Cover with more mousse and top with sponge round. Freeze until solid.
  5. Make the Green Glaze: Bloom gelatin in 1 tbsp water. Heat water, condensed milk, and glucose in a saucepan. Pour over chopped white chocolate and stir to melt. Add bloomed gelatin and food coloring. Cool until slightly thick but pourable.
  6. Glaze & Decorate: Unmold frozen domes and place on a wire rack. Pour glaze over each dome. Garnish with crushed pistachios. Let thaw in fridge before serving.

Notes

  • Ensure the jelly insert is fully frozen before assembling domes.
  • Work quickly when glazing—domes should be frozen solid for the best finish.
  • Pistachio paste should be smooth and high-quality for optimal flavor.
  • Mirror glaze works best when cooled to about 90°F (32°C).

Nutrition

Find it online: https://yumfoodusa.com/pistachio-mousse-dome-with-raspberry-jelly-filling/