Description
Elegant individual dessert domes featuring a moist pistachio sponge, a light and tangy Meyer lemon mousse, and a glossy citrus mirror glaze.
Ingredients
For the Crust:
- For the Pistachio Sponge: 1 cup all-purpose flour, 1/2 cup finely ground pistachios, 3 large eggs, 1/2 cup granulated sugar, 1/4 cup vegetable oil, 1/4 cup milk, 1 tsp baking powder, 1/4 tsp salt
- For the Meyer Lemon Mousse: 1 cup heavy cream, 1/2 cup Meyer lemon juice, 1/4 cup granulated sugar, 2 tsp gelatin powder, 2 tbsp cold water, 1 tsp lemon zest
- For the Citrus Mirror Glaze: 1/2 cup water, 1/2 cup granulated sugar, 1/4 cup light corn syrup, 1/4 cup Meyer lemon juice, 2 tsp gelatin powder, 2 tbsp cold water, orange food coloring (optional)
- For Assembly: Edible gold flakes or crushed pistachios for garnish
Instructions
1. Prepare the Crust:
- Prepare the Pistachio Sponge: Preheat oven to 350°F (175°C). Grease and line a baking sheet. Whisk eggs and sugar until pale and fluffy. Mix in oil and milk. Sift in flour, ground pistachios, baking powder, and salt; fold gently. Spread batter evenly on the sheet and bake for 10-12 minutes until golden. Cool, then cut into dome shapes using a round cutter.
- Make the Meyer Lemon Mousse: Bloom gelatin in cold water. Heat lemon juice and sugar until sugar dissolves; stir in bloomed gelatin until melted. Cool to room temperature. Whip cream to soft peaks; fold in lemon mixture and zest. Pour into dome molds over sponge bases and freeze for 2 hours until set.
- Prepare the Citrus Mirror Glaze: Bloom gelatin in cold water. In a saucepan, combine water, sugar, corn syrup, and lemon juice; bring to a simmer. Remove from heat, stir in bloomed gelatin until dissolved. Add food coloring if desired. Cool to 95°F (35°C).
- Assemble: Unmold frozen mousse domes onto a wire rack. Pour cooled glaze over each dome to coat evenly. Garnish with gold flakes or crushed pistachios. Refrigerate for 1 hour before serving.
Notes
You can customize the seasonings to taste.