Pistachio Raspberry Cheesecake Domes (Print Version)

# Ingredients:

→ Pistachio Cheesecake Mousse

01 - 8 oz (225g) cream cheese, softened
02 - 1/2 cup heavy cream, whipped to soft peaks
03 - 1/3 cup powdered sugar
04 - 1/3 cup pistachio paste (or finely ground pistachios)
05 - 1/2 teaspoon vanilla extract
06 - 1/2 teaspoon gelatin powder + 1 tbsp water (optional, for a firmer set)

→ Raspberry Filling

07 - 1/2 cup fresh or frozen raspberries
08 - 2 tbsp sugar
09 - 1/2 teaspoon cornstarch mixed with 1 tbsp water
10 - 1 teaspoon lemon juice

→ Biscuit Base

11 - 1/2 cup crushed graham crackers or digestive biscuits
12 - 2 tbsp melted butter
13 - 1 tbsp crushed pistachios

→ Garnish

14 - Extra crushed pistachios
15 - Fresh raspberries
16 - White chocolate glaze or powdered sugar for dusting (optional)

# Instructions:

01 - Toss your raspberries, sugar, and lemon juice into a small saucepan and set it over medium heat. As it warms up, gently stir until the berries break down and get all juicy. Mix the cornstarch with a tablespoon of water until smooth, then pour this slurry into your bubbling berry mixture. Keep stirring for about 2 minutes until it thickens up nicely. If you're not a fan of seeds, strain the mixture through a fine mesh sieve (totally optional). Set it aside to cool completely.
02 - Grab a mixing bowl and beat together the cream cheese, pistachio paste, powdered sugar, and vanilla until everything's smooth and creamy. If you're using the gelatin for some extra structure, sprinkle it over 1 tablespoon of cold water and let it sit for a minute until it looks like wet sand. Then zap it in the microwave for 10 seconds until it liquifies and stir it into your cheese mixture. Now comes the gentle part - carefully fold in your pre-whipped cream with a spatula, using an under-and-over motion to keep all that air in. You want a light, fluffy texture with a gorgeous pale green color.
03 - Take your half-sphere silicone molds and spoon the pistachio mousse mixture about halfway up each cavity. Use the back of a small spoon to press a little well in the center. Now drop a teaspoonful of your cooled raspberry filling right into that indentation. Cover everything with more pistachio mousse until the molds are full, then use an offset spatula or the back of a spoon to smooth the tops flat. Pop the whole tray in the freezer for 4-6 hours until they're firm enough to handle.
04 - While your domes are setting up in the freezer, mix together the crushed biscuits, melted butter, and crushed pistachios in a bowl until everything's evenly coated. Line a tray with parchment paper and form small rounds with the mixture, pressing down firmly with the back of a spoon. Make them just slightly larger than your dome molds. Slide this tray into the fridge to firm up.
05 - When the domes are fully set, carefully pop them out of the molds by pressing gently on the backs. Work quickly as they'll start to soften at room temperature. Place each dome rounded-side-up on a chilled biscuit base. If they need help sticking, a tiny dab of melted white chocolate between the dome and base works like glue.
06 - Now for the fun part! Sprinkle some crushed pistachios around the base of each dome, add a fresh raspberry or two on top, and if you're feeling fancy, drizzle with a little white chocolate or dust lightly with powdered sugar. Let the domes sit at room temperature for about 15-20 minutes before serving so they soften to that perfect creamy-but-still-holds-its-shape consistency.

# Notes:

01 - You can make the raspberry filling up to three days ahead and keep it in an airtight container in the fridge.
02 - The gelatin is optional but gives the domes a more stable structure, especially if you're serving them in warmer weather.
03 - If you can't find pistachio paste, try specialty baking stores or make your own by blending unsalted, roasted pistachios with a touch of neutral oil until completely smooth.
04 - These domes can be stored in the freezer for up to two weeks. Just thaw them in the fridge for about 2 hours before serving.
05 - For an elegant presentation, place each dome on a small cake board or dessert plate with a sprig of mint.

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