Little ones Raspberry pistachio dessert domes for dessert... Delightful, right? We love their creamy texture and their subtle raspberry and pistachio flavor.
What are dessert domes?
It is simply a dessert (biscuit base and mousse) poured into rigid metal domes. First, we film the domes to facilitate the unmolding step. When we unmold them, we obtain pretty domes to taste.
Here I decided to combine two flavors that I particularly like: tangy raspberry and gourmet pistachio. I chose to cover them with a white chocolate pink mirror glazeThe elements complement each other well, and the harmony is there, which is essential for a dessert.
How to make these raspberry pistachio dessert domes?
There are 3 main steps: make the pistachio biscuit, make the raspberry mousse and finally the raspberry mirror glaze. There are resting steps between each. So I recommend starting the day before or the day before that so as not to be pressed for time.
You will need a little bit of equipment (see bottom of the article) but it is completely doable.
Other recipes to try
If you like desserts, I advise you to take a look at these other recipes from the blog:
- Dessert 3 chocolates
- Coffee chocolate mascarpone entremets
- Vanilla red berry desserts in gradient
- Bavarian pear chocolate speculoos
- Dulcey entremets, crunchy praline, hazelnut
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your beautiful desserts!
- 100 g hazelnut powder
- 150 g icing sugar
- 3 Egg whites
- 50 g powdered sugar
- 40 g pistachio paste organic shop
- +
- 2.5 gelatin sheets Vahine
- 20 cl full liquid cream 30%mg
- 15 g icing sugar
- 200 g raspberries
- 50 g powdered sugar
- +
- 1 gelatin sheet Vahine
- 60 ml of milk
- 15 ml water
- 25 g glucose syrup
- 150 g white chocolate pastry
- Red gel dye
- +
- Decoration: crushed pistachios + white chocolate
- Pistachio biscuit: preheat the oven to 160 ° traditional heat. Mix the ground hazelnuts and the icing sugar. Apart from whipping up the egg whites with the powdered sugar. Incorporate into the previous mixture. Warm the pistachio paste to relax it, then incorporate it too. Pour everything into a square mold (24x24 for me) lined with baking paper and bake for 25 minutes. Unmould and let cool. Cut 4 circles using the stainless steel domes then set aside.
- Raspberry mousse: soften the gelatin in cold water. Whip the whipped cream with the icing sugar. Mix the raspberries and the powdered sugar then filter the seeds. Heat part of this coulis and melt the drained gelatin in it. Incorporate all of the coulis into the whipped cream, mix then pour into stainless steel domes lined with cling film (see link for my material below) or silicone domes. Smooth then cover with pistachio cookies. Block in the freezer ideally overnight or at least 4 hours.
- Mirror icing: soften the gelatin in cold water. Heat the milk, the water and the glucose syrup in a microwave-safe container, then stir in the softened and drained gelatin. Pour over the crushed white chocolate then mix to obtain a smooth consistency. Add a knife tip of red coloring, to have a deep pink, filter the icing and set aside (it must be used lukewarm - 30 °).
- Unmold the domes, place them on a grid with a collecting container underneath. Pour the icing over the still frozen domes and let set. Repeat the operation until you obtain a beautiful shiny mirror glaze. Cover the base of the entremets with crushed pistachios and the top with a white chocolate decoration.
[shopr_shopthepost collection="domes-pistache-framboise" title="// MATERIALS USED //"]
Too cute these domes! And they must be delicious :)
These domes are gorgeous and look delicious! Great idea for Valentine's Day!
superb!
Really gorgeous!
Beautifully greedy !!
[…] A little touch of soft and tender color in the middle of winter… It’s just what I needed. […]
it's beautiful! bravo
They are so beautiful that we would hardly dare to touch them, but that's without taking into account the greed that takes over ;)
Wahoo, he's just perfect! And this icing :)
Thank you Sandrine! :)
Hello Lilie, I'm worried about the dome. There are no photos of the preparation of the dome. I'm a bit lost. For the time being, it's well explained. Thank you.
It's really splendid, bravo!!!
Hello Lilie :) for the white chocolate frosting if I want to double the have to do it × 2 for all the ingredients? Gelatin, milk, coloring etc? Thanks to you I'll do it on the 14th :)
Hello Lindsay, yes double = double all the ingredients for the frosting (better to have more than less). @ soon
Hello, I would like to make this splendid dessert and then I will do it the day before
An extra treat both visually and in taste
Hello, can I replace the gelatin with agar agar?
Hi Sinjy. Avoid agar agar, which will release water after defrosting...
They look amazing! I can't wait to try them. Thanks for this blog, I really like your world Lillie!
I tried it, it's very good but my icing isn't great :-(
It didn't cover enough. The cling film made marks on the mousse, I thought the icing would "hide" everything but it may not have been thick enough.
I will try again
Extra and beautiful.
Very pretty domes !!! Beautiful day
It's simply MAGNIFICIENT!!! Just one question, how long before serving should we take the domes out of the freezer and apply the mirror glaze???
Wow, this is simply superb!!!
I'm looking for something to do with the raspberries in the garden and I think I've found it!
I have domes, but I don't know if I'll do as well....
WE
MC
But if, but if! You have to get started :)
[…] my perfect Key lime pie), a lemon bavarois, a pistachio biscuit (which I stole from Lillie Bakery but removed 2/3 of the sugar to adapt it to my taste buds) and the perfect mirror glaze […]
Good evening I have a question if I serve this nursery rhyme dessert long enough to take it out of the freezer before the mirror glaze and once the glaze is done how long to serve it
thank you for your reply
Hello, you have to take them out just before adding the mirror glaze. Then you have to put them in the refrigerator a few hours before tasting so that they defrost.
Bonsoir
Your desserts are great, I tested several of your recipes, including desserts, they were very good :) thank you for the recipes.
I would like to try this one, do it once to see if I can do it and therefore if I can offer it for the holidays but I have a few questions.
I don t have glucose syrup, can I replace it with something else?
I have silicone molds, do I put something in the bottom or not
And do I have to take it out of the cb freezer long before I make the frosting and serve it?
Hello Pauline, I don't know of any substitute for glucose syrup, especially in a mirror glaze! You can find some in the supermarket, in the Vahiné section. The silicone is used without anything else. You have to place the glaze on frozen domes. Then leave in the refrigerator for a few hours before serving so that they defrost.
Hello! I tested the domes this week and everyone found them very good.
However my icing wasn't thick enough and didn't cover very well.
Quick question: the tracking cookie was soggy .. impossible to take off the domes without damaging them, how can I avoid this?
You should place them on a surface that doesn't stick at all; I haven't had this problem on my side...
Hello, I would like to make this recipe for Christmas. But I only have silicone domes, will it work?
Please answer me as soon as possible,
Ophelia
Hello, this works very well with silicone molds as well.
Thank you for this great idea. I am not a pastry ace but the photo made me want to try it so much that I gave it a try. Total success for the Christmas dessert, a real bluf and everyone delighted. For my part I served them 15-20 minutes after icing, so when tasting the mousse is slightly iced without being hard it is excellent.
Thank you
Tips: replace glucose syrup with cane sugar it works without pb
Top ! :)
I would like to make this recipe tonight for a birthday tomorrow but I wanted to know if I have to put the domes in the freezer or do I put them in the fridge overnight?!
Thanks in advance (in any case it makes me want to!)
A whole night in the fridge will be enough :)
A real delight. ...I made them and everyone was amazed, so this is the third time I've been asked to make it as a birthday cake, my children are crazy about it!!
Thank you for the recipe and for these great achievements.
Great ! Thanks for your return :)
Tested and approved, this is the first recipe I've tried and frankly I loved it, your recipes are very well explained, thank you for sharing.
Thanks for your return ;)
Hello Lilie :) How long do you have to wait between each dose for the mirror glaze?
Hello, you have to touch (gently) to know if it's taken, I don't remember exactly ;)
Congratulations on this recipe...I would like to make this marvel for the New Year...
I have 12 individual domes of 7cm in diameter... I multiplied your recipe by 3 but the quantities obtained on paper seem very small to me... can you tell me the quantities to make... I prefer to have too much than not enough... thank you in advance...
I also made this dessert. Me, who is not very good at pastry. fresh and light. I would do them again. Thank you
I just made this dessert. I respected the cooking time for the pistachio biscuit but the dough was still almost raw. So I put it back ten minutes more and in the end, cooling the biscuit became hard. The mirror glaze was nice but I spent time to make it take in the fridge.
I tested this recipe for Christmas and we were won over. Since then it has been my favorite dessert for "special" occasions. Thank you for this creation.
Hello, I would like to know what to replace the glucose syrup in the icing with.
Thank you in advance.
Hi,
Before testing and failing, I would like to know if you have to let the coulis cool before incorporating it into the whipped cream. Isn't there a risk that it will fall?
Thanks in advance for your advice
Hello, you have to add it lukewarm, the whipped cream will fall with the coulis, it is the gelatin that will make it hold ;)
Hello, pistachio paste is very expensive, what can you replace it with?
Hello and thank you for this recipe little question I'm making the dessert tonight to enjoy it tomorrow night so the domes in the freezer all night but when should I thaw them and put the icing? If I do it tomorrow morning, isn't it too early for it to be tasted in the evening? thank you for your reply
Thank you for this recipe
I feel like this dessert is a gateway to Mount Olympus.
On the other hand, I will try with three times less sugar, hoping that the structure holds.
Yours.
Hello,
thank you very much for sharing your recipes .. which make us dream. The chocolate hazelnut madeleines and the pistachio nut cupcakes are validated with us!
Quick question: I don't have raspberries but raspberry coulis in the freezer. How much would I need for the mousse, would you know? Thank you
Thank you for this recipe! Why do we have to put the biscuit in before the freezer step? Can't we freeze the domes and then assemble them on the biscuits the next day? As for me, my biscuit wasn't cooked enough, I need to check if my oven is heating enough. Is 160 degrees enough? That seems low to me.
Thanks for the recipe. It's the second time I make it but still the same problem with the biscuit it breaks every time and it looks like it's not cooked enough inside but a hard crust on top I've started the biscuit several times and always the same result. But the taste is too good
Hello Valerie, I advise you to cook it longer by adding a sheet of aluminum foil on top in the last few minutes to prevent it from browning. See you soon :)
Bonsoir
Can we put something else instead of glucose syrup?
Thank you
Hello Caroline, for this recipe glucose syrup is unfortunately essential. Otherwise, I have a version without glucose on the blog but it is a chocolate mirror glaze (you can see it in my recipe "Pear chocolate log"). See you soon :)
Thank you for this recipe which looks excellent! Could we make it in a giant version? A large dome from a cake mold? And how do we make the glucose syrup? Thank you very much! :)
Hello Liana, no it is calculated only for mini-domes. Glucose syrup can be purchased in a professional store. I recommend this recipe, more suitable for when there are several of you (and without glucose syrup): https://liliebakery.fr/bavarois-framboise/
Hello,
This is the second recipe I made. Great! Same as for the log, the explanations are clear and accessible.
I learned one essential thing: there are no touch-ups possible for the frosting :)
3 out of 4 desserts were well finished (there was one that turned over when I placed it on the presentation plate + one that I wanted to touch up…). That’s a good average :)
Thank you for sharing !
Thank you Meryem! Glad you like the recipes :) See you soon
Hello!
Thank you so much for sharing this recipe. did it today and it turned out very well. It is delicious, love the combination of flavors. Just wonderful!
Isabel
Thank you Isabel for your comment on this recipe! :)
25 g cane sugar? THANKS
I don't understand your sentence...
Hello Lilly,
for the dome entremet recipe, can we put pistachio powder instead of the pistachio paste.
cordially
Hello Anne-Marie, you can possibly make this replacement but the result will be less soft and less pistachio taste. See you soon :)
Hello,
Very pretty and surely very appetizing recipe!
Just a small concern to be able to make it, there are now gelatin packets with smaller leaves. In fact, how many grams does it correspond to?
Thank you in advance
Hello Marie Odile, the Vahiné leaves that I use weigh 1,90 grams each. See you soon :)
Hello,
I would like to know if we should place the frozen or thawed domes on the cake? Because my cakes were soggy when I tasted them
Thank you very much
Hi Kate, the answer is neither. The pistachio biscuit should be placed as soon as the raspberry mousse has been poured into the domes. It is clearly written in the recipe. To avoid them getting soggy, they should be eaten quickly, with a fruit mousse it is essential. See you soon :)
Bonjour.
Thank you very much for your recipe.
Can I make the frosting the night before and use it the next morning?
Thank you in advance
Hello Oriane, to answer you, no because the icing sets very quickly after making it. You have to prepare it just before pouring it. See you soon :)
Hello,
I'm not a fan of hazelnut, do you think I can replace it with almond powder?
My silicone molds once filled are a little flat on the base (it's the part that presses on my grid) do you have a tip to avoid this?
ps: I love your recipes, you are a real source of inspiration.
above all, keep it up, thank you very much!!!!
Hello Emilie, thank you for your loyalty! Yes you can replace with almond powder. I don't have any advice for your molds unless you find more rigid spheres... See you soon :)
Bonjour.
This recipe looks delicious.
I plan to make it for Christmas.
Is it possible to prepare them 1 to 2 weeks in advance and store them in the freezer?
thanks in advance
Hi Maria, yes, they can be frozen. See you soon :)
Bonjour.
Thank you so much for this recipe, it looks delicious.
I'm going to try to make it happen.
Can it be prepared in advance and left in the freezer for several weeks?
What thickness should the pistachio biscuit be, please?
thanks in advance
Hi Maria, yes, you can freeze them. I don't remember the exact thickness of the biscuit after all these years ;) See you soon!