Luxurious Pistachio-Raspberry Cheesecake Domes with Gold Leaf Elegance

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3. Biscuit Base

Ingredients

  • 1 cup crushed digestive cookies or graham crackers

  • 4 tbsp melted butter

Instructions

  1. Mix crumbs with melted butter.

  2. Press into small cookie-sized rounds using a cutter.

  3. Chill until firm.

4. Assemble the Domes

Instructions

  1. Fill silicone dome molds ¾ full with pistachio mousse.

  2. Press a frozen raspberry gelée insert into the center.

  3. Cover with a small layer of mousse.

  4. Seal each dome with a biscuit base.

  5. Freeze domes 4 hours or overnight until solid.

5. Pistachio Mirror Glaze

Ingredients

  • ½ cup sugar

  • ½ cup water

  • ½ cup sweetened condensed milk

  • 1 cup white chocolate chips

  • 2 tsp gelatin + 3 tbsp water

  • Green food coloring + 1 tsp pistachio paste (optional for flavor)

Instructions

  1. Bloom gelatin in water.

  2. Heat sugar, water, and condensed milk until steaming.

  3. Remove from heat and add white chocolate; stir until smooth.

  4. Add gelatin until dissolved.

  5. Add coloring and pistachio paste if desired.

  6. Cool glaze to 90–94°F (32–34°C) — perfect pouring temperature.

6. Glazing & Finishing

  1. Unmold the frozen domes and place on a wire rack.

  2. Pour the mirror glaze over each dome in one smooth motion.

  3. Let excess drip off, then transfer domes to plates.

  4. Finish with edible gold leaf on top for luxury.

Serving

Allow the domes to thaw in the refrigerator 2–3 hours before serving so the mousse becomes creamy again.

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