Make the Raspberry Center:

• Combine raspberries, sugar, and water in a saucepan over medium heat. Cook until the raspberries break down.
• Strain the mixture to remove seeds, then return the smooth puree to the saucepan.
• Sprinkle gelatin over 1 tablespoon of cold water to bloom. Stir it into the warm puree until fully dissolved.
• Pour the mixture into small silicone molds or ice cube trays and freeze until firm.
  Pro Tip: Use silicone molds for easy removal of the raspberry centers.

2. Prepare the Pistachio Cheesecake:

• Bloom the gelatin by sprinkling it over 2 tablespoons of cold water. Let it sit for 5 minutes.
• In a mixing bowl, beat cream cheese, sugar, pistachio paste, and vanilla until smooth and creamy.
• Heat the bloomed gelatin in the microwave for 10 seconds to dissolve, then mix it into the cheesecake base.
• Whip the heavy cream to soft peaks and gently fold it into the cheesecake mixture.

3. Assemble the Domes:

• Fill half-sphere silicone molds halfway with the pistachio cheesecake mixture.
• Place a frozen raspberry center in the middle of each mold and cover with more cheesecake mixture, smoothing the tops.
• Freeze for at least 4 hours or until completely firm.
  Pro Tip: Freezing ensures the domes hold their shape when unmolded.

4. Prepare the Green 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 the bloomed gelatin into the saucepan and pour it over melted white chocolate.
• Add green gel food coloring and blend the mixture with an immersion blender until smooth. Let the glaze cool to 90°F (32°C) before using.

5. Glaze the Domes:

• Remove the frozen cheesecake domes from the molds and place them on a wire rack over a baking sheet.
• Pour the green glaze evenly over each dome, ensuring complete coverage. Let excess glaze drip off.

6. Decorate:

• Once the glaze sets, garnish the domes with edible gold leaf and crushed pistachios for a luxurious finish.