Raspberry-Pistachio Dome Entremets (French mousse bombs)

1. Pistachio biscuit: Preheat the oven to 160° (traditional heat). Mix the hazelnut powder and the icing sugar. Separately whip the egg whites to stiff peaks with the caster sugar. Fold into the previous mixture. Warm the pistachio paste to loosen it, then fold it in too. Pour everything into a square mould (24x24 for me) lined with baking paper and bake for 25 minutes. Unmould and leave to cool. Cut out 4 rounds using the stainless-steel domes, then set aside.
2. Raspberry mousse: Soften the gelatine in cold water. Whip the cream to chantilly with the icing sugar. Blend the raspberries and caster sugar, then strain out the seeds. Heat part of this coulis and melt the drained gelatine in it. Fold all the coulis into the chantilly, mix, then pour into stainless-steel domes lined with cling film, or silicone domes. Smooth, then cover with the pistachio biscuits. Freeze ideally overnight or 4 hours minimum.
3. Mirror glaze: Soften the gelatine in cold water. Heat the milk, water and glucose syrup in a container in the microwave, then stir in the softened and drained gelatine. Pour over the chopped white chocolate then mix to obtain a smooth consistency. Add a knife-tip of red colouring for a strong pink, strain the glaze and set aside (it must be used warm — 30°).
4. Unmould the domes, place them on a rack with a collecting container underneath. Pour the glaze over the still-frozen domes then leave to set. Repeat the operation until you obtain a beautiful shiny mirror glaze. Cover the base of the entremets with crushed pistachios and the top with a white chocolate decoration.

Notes: With my quantities, you will have leftover pistachio biscuit — savour it as is, it's delicious! For more fruity indulgence, insert whole raspberries into the heart of your domes. To make it in a family format, I advise doubling the quantities of raspberry mousse and glaze.