Pistachio Raspberry Cheesecake Domes (Print Version)

# Ingredients:

→ Pistachio Mousse

01 - 1/3 cup pistachio paste (or finely blended pistachios)
02 - 8 oz (225g) soft cream cheese
03 - 1/2 cup whipped heavy cream (soft peaks)
04 - 1/2 teaspoon vanilla essence
05 - 1/3 cup powdered sugar
06 - 1 tbsp water + 1/2 teaspoon gelatin powder (optional for stability)

→ Raspberry Layer

07 - 1 teaspoon freshly squeezed lemon juice
08 - 1/2 teaspoon cornstarch dissolved in 1 tbsp water
09 - 2 tbsp sugar
10 - 1/2 cup raspberries (fresh or frozen)

→ Biscuit Layer

11 - 1/2 cup graham cracker crumbs or digestive biscuit crumbs
12 - 1 tbsp finely chopped pistachios
13 - 2 tbsp melted butter

→ Top Decorations

14 - Raspberries (fresh)
15 - White chocolate drizzle OR powdered sugar (optional)
16 - Crushed pistachios

# Instructions:

01 - Put raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir gently while cooking until the berries break down and release their juices. Combine cornstarch and water until smooth, then add to the hot mixture. Stir for a couple of minutes until it thickens. If you don’t like seeds, push it through a small strainer. Let the mix cool completely.
02 - Blend cream cheese, pistachio paste, powdered sugar, and vanilla in a bowl until smooth. If using gelatin for stability, sprinkle it onto cold water and let it sit a bit, then microwave for 10 seconds to liquefy it. Stir this into the cheese mixture. Gently fold the whipped cream in small portions into the mix using a spatula, trying not to knock out the air.
03 - Add the pistachio mousse to your silicone molds, filling halfway. Use a spoon to create a dip in the center, and spoon some of the cooled raspberry mixture into it. Cover with more mousse until the molds are full, then smooth the tops flat. Freeze the molds for 4-6 hours until set.
04 - Combine crushed biscuits, melted butter, and finely chopped pistachios in a bowl until evenly coated. Press the mix into small circular shapes on parchment paper, making them just larger than your mold cavities. Chill this tray in the fridge until firm.
05 - Once frozen, release the mousse domes from the molds by gently pushing the bottoms. Set each dome onto a biscuit base, flat side down. If needed, use a dot of melted chocolate as glue to secure them in place.
06 - Add a sprinkle of crushed pistachios to the edges of each dome. Pop a raspberry on top, and if you're feeling fancy, drizzle over some white chocolate or sprinkle powdered sugar. Let them sit out for 15-20 minutes to soften slightly before serving.

# Notes:

01 - The raspberry mixture can be made three days ahead and stored chilled in a sealed container.
02 - Gelatin helps keep the domes sturdy, which is useful on warmer days, but you can skip it if you prefer.
03 - Pistachio paste can be made at home by blending roasted, unsalted pistachios with a bit of neutral oil until smooth.
04 - Store domes in the freezer for up to two weeks. Let them thaw in the fridge for two hours before serving.
05 - Get fancy by placing domes on dessert plates or cake boards and adding a little mint sprig for a final touch.

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