Ingredients:

  • 150g fresh or frozen raspberries
  • 30g granulated sugar
  • 1 tsp lemon juice
  • 2g gelatin sheets
  • 100g digestive biscuits, crushed
  • 40g shelled pistachios, finely chopped
  • 50g unsalted butter, melted
  • 1 tbsp brown sugar
  • 250g full-fat cream cheese, room temperature
  • 60g unsweetened pistachio paste
  • 50g powdered sugar, sifted
  • 200ml heavy whipping cream, chilled
  • 5g gelatin sheets
  • 1 tsp vanilla bean paste

Instructions:

  1. Prepare the raspberry heart: Puree 150g raspberries and 30g sugar in a blender. Simmer in a small saucepan for 5 minutes to reduce. Strain through a fine-mesh sieve to remove seeds.
  2. Stir 2g of bloomed gelatin into the hot raspberry puree until dissolved. Pour into 1-inch sphere silicone molds and freeze until solid.
  3. Create the base: Combine crushed digestive biscuits, chopped pistachios, 50g melted butter, and 1 tbsp brown sugar. Press into 6 circles on a parchment-lined tray and chill.
  4. Make the mousse: Bloom 5g gelatin in cold water. In a large bowl, beat the cream cheese, pistachio paste, and powdered sugar until smooth.
  5. Gently warm the bloomed gelatin until liquid (approx 110°F/43°C) and whisk into the pistachio mixture. Fold in 200ml of whipped heavy cream and vanilla bean paste.
  6. Assembly: Fill the 2.75-inch dome molds halfway with mousse. Place a frozen raspberry insert in the center, then fill to the top with remaining mousse. Smooth with an offset spatula and freeze for 6 hours.
  7. Unmold the frozen domes and place each onto a prepared pistachio biscuit base. Thaw in the refrigerator for 2 hours before serving.