Description
Indulge in the delicate and luxurious Raspberry Pistachio Mousse Cakes, a delightful dessert that combines the nutty flavors of pistachio with the fruity essence of raspberries. These individual mousse cakes are perfect for any special occasion or as a sweet treat to impress your guests.
Ingredients
Crust:
- ½ cup pistachios (roasted, unsalted, 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 to 350°F (175°C).
- Press into molds and bake for 12–15 minutes. Cool completely.
- Bloom gelatin in cold water for 5 minutes.
- Heat gelatin until dissolved and mix in.
- Layer over crust and chill for 30 minutes.
- Cook raspberries, sugar, and lemon juice until soft, about 5 minutes.
- Spread a thin layer over pistachio mousse.
- Bloom gelatin in cold water for 5 minutes.
- Whip cream, sugar, and vanilla until soft peaks form.
- Chill for at least 4 hours or overnight.
Mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla.
Blend pistachios, cream, sugar, and vanilla until smooth.
Whip heavy cream separately and fold into the pistachio mixture.
Stir in cornstarch slurry and cook until thickened. Let cool.
Warm raspberry puree and mix in gelatin. Let cool slightly.
Fold in raspberry mixture and pipe over compote.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 mousse cake
- Calories: 320
- Sugar: 14g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Raspberry Pistachio Mousse Cakes, Mousse Cake Recipe, Dessert Recipe, Pistachio Dessert
