Lemon pistachio domes

Those lemon pistachio domes have been so popular on Snapchat and Instagram stories that I had to move forward their publication. I have been daily messages asking when I would reveal the recipe for these! It’s true they are quite pretty with their shiny mirror glaze, but I would never have thought they would create such enthusiasm. So here you are, I give you my lemon-pistachio domes recipe today.

I created these from scratch, assembling many elements from other recipes that I love: a lemon curd (the one from my perfect Key lime pie recipe), a lemon bavarian cream, a pistachio dacquoise (that I borrowed from Lillie Bakery, removing 2/3 of the sugar) and Imane‘s perfect mirror glaze. And in the end you perfect little domes that aren’t too sweet, slightly tangy and absolutely perfect to end a dinner with friends. And like many pudding, they can be prepared in advance, you just have to glaze them on the day, which make them a really nice option if you want to get organised for your next party dinner.

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Lemon pistachio domes

Prep time: 1h
Rest time in the freezer: 2 x 4h minimum

Make 8 domes

Ingredients

Lemon curd

2 eggs
100g sugar
the zest of ½ lemon
lemon juice 8cl (about the juice of 1 lemon), filtered
50g butter, cut into pieces
3g of leaf gelatine

Pistachio dacquoise

150g ground hazelnuts
75g icing sugar
4.5 egg whites (135g)
75g caster sugar
1.5 tablespoons pistachio paste + a few drops of green dye

Lemon Bavarian cream

7g leaf gelatin
50g sugar
190g full-fat milk
70g egg yolks
190g double cream
the zest of ½ lemon

Yellow mirror glaze

11g leaf gelatine
75g water
150g sugar
150g glucose
150g white chocolate, crushed
100g sweetened condensed milk
1 pinch of yellow gel food colouring
Pistachio slices(I found these sublime sliced pistachios in an oriental store)

Equipment

a 5cm semi-sphere silicone mould
a 7cm semi-sphere silicone mould
a 7cm round cookie cutter diameter
a thermometer

Instructions

Prepare the insert of lemon curd:

Soak the gelatine in a bowl of cold water. Prepare a water bath, and place a glass or stainless bowl over a saucepan of boiling water. The bowl should be big enough not to touch the water. In this bowl, mix the sugar, eggs and lemon juice. Whisk constantly over medium heat.
When the mixture begins to thicken (it can take some time), gradually add the butter cut into pieces. Whisk constantly until each piece of butter is melted before adding another. Continue with all the butter.
Off heat, add the lemon zest and the drained soft gelatine and stir until completely dissolved. Pour the lemon curd into the 5cm semi-sphere silicone mould. Leave overnight in the freezer.

Prepare the pistachio biscuit:

Preheat oven to 180°C. Mix together the ground hazelnuts and icing sugar. In another bowl, beat the egg whites with the sugar until soft peaks form. Gently fold the egg whites in the hazelnut mix and add the pistachio paste.
Pour into a 25x25cm mould frame (I use an extendable mould frame) placed on a sheet of baking paper, lower the oven to 160°C and bake for 35-40 minutes. Let cool before turning over on a sheet of baking paper. Cut out 8 circle with the 7cm round cookie cutter.

Prepare the lemon Bavarian cream:

Soak the gelatine in a bowl of cold water. In a saucepan, mix the sugar, egg yolks and milk. Cook over low heat, stirring constantly until the cream thicken slightly (measure the temperature with a thermometer, the cream is ready at 82-84°C).
Once the custard is ready, filter it to remove any lumps and transfer it into a bowl. Stir in the drain soft gelatine and lemon zest. Let cool to 25-30°C, stirring occasionally. Make the whipped cream using a hand mixer and stir in the cooled custard.

Assemble your lemon-pistachio domes:

Fiil the 7cm semi-sphere silicone mould with the Bavarian cream, stopping at 1cm from the top. Then gently drop a semi-sphere of frozen lemon curd in the center of each Bavarian cream semi-sphere (if you've let the cream cool, the lemon curd of the insert should not sink). Let set at least 4 hours in the freezer.

Prepare the mirror glaze:

Soak the gelatine in a bowl of cold water.
In a saucepan, boil the water, sugar and glucose. Pour the hot syrup over the crushed chocolate, let the chocolate melt. Stir in the softened gelatine with a spatula (do not use a whisk). Add the condensed milk and color preparation with a touch of yellow food colouring. Filter the glaze to remove any lumps and let it cool until it reaches 32°C.
Meanwhile, remove the domes and put them on the pistachio dacquoise circles and place them on a cooling rack. Put them in the freezer while the mirror glaze is cooling down.
When the glaze is at 32°C, pour it over the frozen domes and let it run down the domes for a few seconds before removing each dome on a square of baking paper. Spread pistachios around each and gently lift the edges of the baking paper to stick pistachios around the dome to hide the dacquoise.
Let the domes thaw in the refrigerator for 2 hours before serving.

Notes

My killer technique to distribute the pistachios evenly: I place each dome on a square of baking paper 3cm larger than the dome. I spread a lot of sliced pistachios around the dome, then I carefully lift the edges of the paper to stick the pistachios around the base. Then I just have to take the dome off the paper, and transfer it to a plate. I can collect all the extra pistachios and use them for the next dome.