Make the Raspberry Center:

• Combine raspberries, sugar, and water in a saucepan over medium heat. Cook until the raspberries break down.
• Strain the puree to remove seeds. Bloom 1 tsp gelatin in a small amount of cold water and stir into the warm puree until fully dissolved.
• Pour the mixture into small silicone molds or ice cube trays and freeze until firm.

Prepare the Pistachio Cheesecake Filling:

• Bloom 1 tsp gelatin by sprinkling it over 2 tbsp cold water; let sit for 5 minutes.
• Beat the cream cheese with sugar, pistachio paste, and vanilla extract until smooth.
• Gently mix in the dissolved gelatin.
• Fold in the whipped heavy cream until fully incorporated.

Assemble the Domes:

• Fill half-sphere silicone molds halfway with the pistachio cheesecake filling.
• Place a frozen raspberry center in the middle of each mold and cover with more cheesecake mixture, smoothing the top.
• Freeze for at least 4 hours or overnight until completely firm.

Prepare the Green Glaze:

• Bloom 2 tsp gelatin in cold water.
• In a saucepan, combine water, sugar, and sweetened condensed milk; heat until warm (do not boil).
• Stir in the bloomed gelatin and mix well with melted white chocolate.
• Add green food coloring and blend until smooth; cool the glaze to about 90°F (32°C).

Glaze and Decorate:

• Remove the frozen cheesecake domes from their molds and place on a wire rack over a tray.
• Pour the green glaze evenly over each dome, allowing excess to drip off.
• Once set, decorate with a touch of edible gold leaf and a sprinkle of crushed pistachios.