1. Can I make these without a silicone mold?

Yes! Line a muffin pan with cling film, it works just as well.

2. How do I get the domes shiny like in bakeries?

Use a simple mirror glaze made from white chocolate, gelatin, and condensed milk. Pour over while still slightly warm.

Absolutely, strawberries, blueberries, or passion fruit make lovely substitutes.

Yes, as long as they’re wrapped well. The mousse texture holds beautifully.

Creamy pistachio cheesecake domes filled with raspberry hearts, topped with crushed nuts and a glossy glaze.

8 oz cream cheese

4 oz mascarpone

1/2 cup sugar

1 tsp vanilla

1 cup heavy cream, whipped

1/2 cup pistachios, ground

1 cup raspberries

1 tbsp lemon juice

2 tsp gelatin

1/2 cup melted white chocolate

2 tbsp butter, melted

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1. Simmer raspberries, sugar, and lemon juice until syrupy. Strain seeds and stir in bloomed gelatin. Pour into small molds and freeze.

2. Blend pistachios and butter to make a crumb base. Press into rounds and freeze.

3. Beat cream cheese, mascarpone, sugar, and vanilla until smooth. Add melted white chocolate.

4. Fold in whipped cream and pistachio paste to form mousse.

5. Spoon mousse into dome molds, press in frozen raspberry insert, and seal with pistachio base.

6. Freeze domes for at least 4 hours or overnight.

7. Glaze or decorate before serving, then thaw 30 minutes before enjoying.

Make ahead and freeze up to 2 weeks.

Use almond extract for a flavor twist.

Top with fresh berries for extra color.