Pistachio Mousse Dome

Pistachio Mousse Dome Recipe

patisserie cooking

Pistachio mousse domes are an incredibly tasty, creamy dessert. There are a few elements that you’ll need to make but the effort is more than worth while. This is one of those dishes you’ll create for wow factor.

This recipe is taken from a fantastic book called Patisserie: Master the Art of French Pastry. I strongly recommend that you get a copy of this if you’re a beginner to intermediate at home cook wanting to raise your dessert skills to the next level. In Australia it’s available at good book stores like Readings, Dymocks or online.

The recipe in the book uses hydrogen dioxide to make white domes. I didn’t have any so instead, made green domes.

Pistachio Mousse Dome Recipe (Makes 6 domes)


Pistachio and Cherry Insert

  • 20g egg yolk
  • 8g caster sugar
  • 3g cornflour
  • 20g milk
  • 60g whipping cream
  • 10g pistachio paste
  • 6 Morello cherries

Pistachio Sponge

  • 70g icing sugar, plus 30g for dusting
  • 70g almond meal
  • 100g egg
  • 10g plain flour
  • 10g pistachio paste


  • 70g egg white
  • 10g caster sugar


30g white chocolate

Vanilla Mousse

Creme Anglaise

  • 5g leaf gelatine
  • 60g egg yolk
  • 30g caster sugar
  • 180g thickened cream
  • 2 vanilla beans (or 2 tsp vanilla essence)

Whipped Cream

  • 180g thickened cream

Green Icing

  • 3g leaf gelatine
  • 150g white chocolate
  • 60g milk
  • 15g water
  • 25g glucose syrup
  • Green food colouring


  • 100g White chocolate
Pistachio Mousse Dome Revealed


  1. To make the pistachio and cherry insert, preheat the oven to 90°C. In a stainless steel bow, blanch the egg yolk with sugar and cornflour. Put milk, cream and pistachio paste in a saucepan and heat while whisking. As soon as it boils, pour over the egg yolk mixture and whisk.
  2. Put one cherry in each of the six holes of a small half sphere mould. Pour over the pistachio mixture. Bake for 20-30 minutes. When you shake the mould gently, the mixture should not move. Cool to room temperature, then freeze for at least 3 hours before unmoulding.
  3. Preheat over to 190°C. Make dough for pistachio sponge then spread onto an over tray lined with baking paper. Bake 10 minutes then allow to cool for 10 minutes. Turn sponge onto a sheet of baking paper sprinkled with icing sugar. Use biscuit cutters to to cut 6 seven cm circles and 6 3cm circles. Melt white chocolate for the chablon over a water bath. Using a pastry brush, coat the larger pieces of sponge.
  4. To make the vanilla mousse, hydrate the gelatine in i bowl of water for 10 minutes. Make the cream Anglais then whisk in the gelatine while the Anglais is still warm. Strain and cover with plastic wrap with plastic touching surface. Allow to cool. Whip cream for chantilly cream. Mix in 1/3 into Anglais with a whisk. Fold in remaining cream with a spatula.
  5. Use vanilla mousse to fill a piping bag without piping nozzle. Cut the end off bag with scissors. This will allow you to pinch the end of the bag and move cleanly within domes. Take the half sphere mould and half fill each hole.
  6. Place pistachio insert into middle of each mousse hole then top with 3cm sponge. Fill each hole with mousse, stopping 2mm form the top. Cover with the 7cm sponge discs, chablon side up. Freeze for at least 3 hours.
  7. Make white chocolate icing. Put a wire rack over a baking tin. Unmould the domes on the rack and pour over white chocolate icing using a ladle. Arrange the white chocolate shards around the sides of the domes.

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