Description
Elegant dessert domes featuring a moist pistachio sponge, light 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 ground pistachios, 3 large eggs, 1/2 cup granulated sugar, 1/4 cup unsalted butter (melted), 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
- 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, 1 tbsp gelatin powder, Orange food coloring (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease dome-shaped molds. Whisk eggs and sugar until fluffy, fold in flour, ground pistachios, melted butter, baking powder, and salt. Pour into molds and bake for 12-15 minutes. Cool completely.
- For the mousse, bloom gelatin in cold water. Heat lemon juice and sugar until dissolved, add gelatin and stir to melt. Whip cream to soft peaks, fold into cooled lemon mixture. Pour over cooled sponges in molds and freeze for 2 hours.
- For the glaze, combine water, sugar, corn syrup, and lemon juice in a saucepan. Heat until sugar dissolves, remove from heat, add bloomed gelatin and stir until smooth. Add food coloring if desired. Cool to 95°F (35°C), then pour over frozen domes. Chill until set, about 30 minutes.
Notes
You can customize the seasonings to taste.