Description
Indulge in the delicate and delightful flavors of these Raspberry Pistachio Mousse Cakes. A heavenly combination of pistachios, luscious cream, and vibrant raspberries come together to create a decadent dessert that is sure to impress.
Ingredients
Scale
Pistachio Crust:
- ½ cup roasted unsalted pistachios, finely ground
- ¼ cup almond flour
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- ½ teaspoon vanilla extract
Pistachio Mousse:
- ½ cup pistachios, finely blended
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
Raspberry Compote:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
- 1 cup raspberries, blended and strained
- 2 tablespoons sugar
Raspberry Mousse:
- 1 cup heavy cream
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Prepare Pistachio Crust: Mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla. Press into molds and bake for 12–15 minutes. Cool completely.
- Prepare Pistachio Mousse: Bloom gelatin in cold water. Blend pistachios, cream, sugar, and vanilla until smooth. Heat gelatin, then mix in. Whip heavy cream and fold into the pistachio mixture. Layer over crust and chill for 30 minutes.
- Prepare Raspberry Compote: Cook raspberries, sugar, and lemon juice until soft. Stir in cornstarch slurry and cook until thickened. Let cool. Spread a thin layer over pistachio mousse.
- Prepare Raspberry Mousse: Bloom gelatin in cold water. Warm raspberry puree and mix in gelatin. Let cool slightly. Whip cream, sugar, and vanilla until soft peaks form. Fold in raspberry mixture and pipe over compote.
- Chill: Chill for at least 4 hours or overnight.
Notes
- For best results, ensure the mousse cakes are thoroughly chilled before serving.
- You can garnish with additional pistachios or fresh raspberries for an extra touch of elegance.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 mousse cake
- Calories: 320
- Sugar: 12g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Raspberry Pistachio Mousse Cakes, Pistachio Crust, Raspberry Compote, Dessert Recipe
