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Strawberry Pistachio Velvet Domes with Pearl Mirror Shell

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Strawberry Pistachio Velvet Domes with Pearl Mirror Shell

Ingredients

Scale
  • For the Strawberry Pistachio Velvet Mousse:
  • 1 cup strawberry puree
  • 1/2 cup pistachio paste
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Strawberry Core:
  • 3/4 cup strawberry puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Pearl Mirror Shell:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1 tsp edible pearl luster dust
  • For Garnish (optional):
  • Crushed pistachios
  • Fresh strawberries
  • Edible pearl sprinkles

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into dome molds as a base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for strawberry core in cold water for 5 minutes.
  3. 3. Heat strawberry puree, sugar, and lemon juice until warm.
  4. 4. Stir in gelatin until dissolved, then pour into small inserts and freeze until firm.
  5. 5. Bloom gelatin for mousse in cold water for 5 minutes.
  6. 6. Beat cream cheese, pistachio paste, sugar, strawberry puree, and vanilla until smooth.
  7. 7. Warm a small portion of cream and dissolve gelatin, then mix into mousse base.
  8. 8. Whip remaining cream to soft peaks and fold into mixture.
  9. 9. Fill dome molds halfway with mousse.
  10. 10. Place a frozen strawberry core into each mold and cover with remaining mousse.
  11. 11. Freeze for at least 6 hours until completely firm.
  12. 12. Bloom gelatin for glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Blend in vanilla extract and pearl luster dust until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen domes and place on a wire rack.
  18. 18. Pour pearl mirror shell evenly over each dome until fully coated.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with crushed pistachios, fresh strawberries, and pearl sprinkles.

Nutrition

Find it online: https://cheerychop.com/strawberry-pistachio-velvet-domes/