1. **Prepare the Raspberry Filling:**

– In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.

– Stir until the raspberries break down and release their juices.

– Mix cornstarch with water, then add to the raspberry mixture. Cook until slightly thickened (~2 minutes).

– Strain to remove seeds (optional) and let cool completely.

 

2. **Make the Pistachio Cheesecake Mousse:**

– In a bowl, beat cream cheese, pistachio paste, powdered sugar, and vanilla until smooth.

– If using gelatin, bloom it in 1 tbsp cold water, then microwave for 10 seconds and stir into the mixture.

– Gently fold in the whipped heavy cream until smooth.

 

3. **Assemble the Domes:**

– Fill half-sphere silicone molds halfway with the pistachio cheesecake mixture.

– Add a small spoonful of cooled raspberry filling to the center of each.

– Cover with more cheesecake mixture and smooth the tops.

– Freeze for 4–6 hours, or until firm enough to unmold.

 

4. **Prepare the Biscuit Base:**

– Combine crushed graham crackers, melted butter, and crushed pistachios.

– Press the mixture firmly into the bottom of each dome mold or onto a flat tray to form bases.

– Chill until set.

 

5. **Make the Mirror Glaze:**

– Bloom gelatin in 2 tablespoons of cold water.

– In a saucepan, combine water, sugar, and sweetened condensed milk. Heat until warm but not boiling.

– Stir in the bloomed gelatin until dissolved.

– Pour the mixture over melted white chocolate and blend until smooth.

– Add green gel food coloring to achieve desired shade.

– Cool the glaze to 32°C (90°F) before using.

 

6. **Glaze and Decorate:**

– Remove the frozen cheesecake domes from the molds and place them on a wire rack over a baking sheet.

– Pour the green mirror glaze over each dome, ensuring complete coverage.

– Let excess glaze drip off.

– Garnish with crushed pistachios, fresh raspberries, and edible gold leaf if desired.