Chocolate Pistachio Dome

Name: Chocolate Pistachio Dome
Yield: Makes 12 domes
Ingredients: 2 tablespoons (20 g / 0.7 oz) pistachios; ¾ cup (120 g / 4.2 oz) icing sugar or powdered sugar; 1½ tablespoons of pistachio paste; ⅓ cup (60 g / 2.1 oz) blanched almonds; Gold luster dust; 12 whole pistachios, shelled; ½ teaspoon cinnamon; Chocolate sauce; 1 tablespoon (15 mL / 0.5 fl oz) milk; Additional 1½ cups (360 mL / 12.2 fl oz) heavy cream (35 percent fat), whipped; Silicone hemisphere mold, each cavity 80 mL (2.7 fl oz); ½ cup (120 mL / 4 fl oz) heavy cream (35 percent fat), whipped; ½ cup (80 g / 2.8 oz) pistachios, roughly chopped; 4 egg yolks (60 g / 2.1 oz); ⅔ cup (66 g / 2.3 oz) flaked almonds; 4 tablespoons (32 g / 1.1 oz) icing sugar or powdered sugar; 4 tablespoons (52 g / 1.8 oz) butter; ½ cup (80 g / 2.8 oz) plain or all-purpose flour; 4 tablespoons (25 g / 0.9 oz) ground almonds; 4 eggs (200 g / 7 oz); ⅔ cup (66 g / 2.3 oz) pistachios, chopped; Tiny pinch of salt; 1 teaspoon powdered gelatin; 1 tablespoon (15 mL / 0.5 fl oz) heavy cream (35 percent fat); Mini ½ tablespoon-size (7.5 mL / 0.25 fl oz) hemisphere molds; 1.8 oz (50 g) white chocolate; ¼ teaspoon pectin (you can leave this out, but it alters the texture); 1 tablespoon (10 g / 0.4 oz) cocoa butter; Green oil-based food coloring; Acetate

Preparation info

Makes
12
domes

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

The galley on a cruise ship is unimaginably huge. The area for the pastry chefs alone is bigger than most restaurant kitchens. On my second visit to a ship’s galley, I was lucky enough to spend a whole day filming with the ship’s talented chefs as they made thousands of these desserts. With their permission, I have adapted their original recipe to suit home cooks.

Ingredients

Dessert

Ingredients

Method