White Chocolate, Raspberry and Pistachio Domes with Creamy Yogurt Center
An original layered dessert with a buttery cookie base, silky yogurt and white chocolate cream, a raspberry center, and a toasted pistachio finish. Elegant, fresh, and balanced, perfect for special occasions.
Ingredients
- 120 g digestive-style cookies (for the base, crushed)
- 50 g unsalted butter (derretida)
- 180 g raspberries (fresh or congeladas)
- 70 g granulated sugar (divided)
- 15 ml lemon juice (freshly squeezed)
- 7 g unflavored gelatin (1 sobre)
- 30 ml water (for hidratar the gelatina)
- 180 g white chocolate (chopped)
- 180 ml heavy cream (divided)
- 200 g plain Greek yogurt (at room temperature)
- 5 ml vanilla extract
- 40 g pistachios (tostados and chopped)
- 1 g salt (a pinch)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 180 °C / 350 °F. Mix the crushed cookies with the melted butter and a pinch of salt until the texture resembles wet sand.
- 2
2. Divide the cookie mixture among 6 small dome molds or individual ring molds with a base, pressing firmly to create a compact crust. Bake for 8 minutes at 180 °C / 350 °F. Remove and let cool completely.
- 3
3. Place the raspberries in a small saucepan with 30 g (about 2 1/2 tbsp) of sugar and the lemon juice. Cook over medium heat for 6 to 8 minutes, stirring, until the fruit softens and thickens into a compote.
- 4
4. Lightly blend or mash the raspberry compote and let it cool. Reserve 6 teaspoons for the dessert centers.
- 5
5. Bloom the gelatin with the water in a small bowl for 5 minutes. Then gently warm it for a few seconds until fully dissolved, without boiling.
- 6
6. Place the white chocolate in a heatproof bowl. Heat 60 ml (1/4 cup) of the cream until hot but not boiling, then pour it over the white chocolate. Let sit for 1 minute and stir until smooth.
- 7
7. Add the dissolved gelatin to the white chocolate and mix well. Add the Greek yogurt, vanilla, and the remaining 40 g sugar, stirring until combined.
- 8
8. Whip the remaining 120 ml (1/2 cup) cream to soft peaks. Fold it gently into the yogurt and white chocolate mixture.
- 9
9. Spoon part of the cream into each mold over the baked base. Add a teaspoon of reserved raspberry compote in the center and cover with more cream, smoothing the tops.
- 10
10. Refrigerate the domes for at least 2 hours, until firm.
- 11
11. Unmold carefully. Decorate the top with the remaining raspberry compote and the toasted chopped pistachios.
- 12
12. Serve well chilled. For a slightly softer texture, let the dessert sit at room temperature for 5 minutes before serving.
Chef tips
For cleaner unmolding, chill the molds in the freezer for 10 minutes before removing the desserts. Lightly toast the pistachios in a dry pan for 2 to 3 minutes to deepen their flavor.
Substitutions
You can replace raspberries with blackberries or strawberries. Pistachios may be swapped for toasted almonds if preferred. Greek yogurt can be replaced with thick plain yogurt, adjusting the texture if needed.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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