Raspberry Pistachio Mousse Cakes

Why Make This Recipe

Raspberry Pistachio Mousse Cakes are a delightful dessert that brings together the rich flavors of pistachios and the fruity zing of raspberries. This treat is perfect for special occasions or when you want to impress friends and family with something unique and delicious. The creamy mousse, crunchy crust, and tangy raspberry topping create a wonderful balance of textures and tastes. Plus, making these cakes can be a fun and rewarding experience in the kitchen!

How to Make Raspberry Pistachio Mousse Cakes

Ingredients

• ½ cup pistachios (roasted, unsalted, finely ground)
• ¼ cup almond flour
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 1 egg
• ½ teaspoon vanilla extract
• ½ cup pistachios (finely blended)
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon gelatin powder
• 2 tablespoons cold water
• ½ teaspoon vanilla extract
• 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
• 1 cup heavy cream
• 1 teaspoon gelatin powder
• 2 tablespoons cold water
• ½ teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the ground pistachios, almond flour, sugar, melted butter, egg, and vanilla together until combined.
3. Press this mixture into molds and bake for 12–15 minutes. Let them cool completely.
4. Bloom the gelatin by soaking it in cold water for 5 minutes.
5. Blend the finely blended pistachios with cream, sugar, and vanilla until it’s smooth.
6. Heat the bloomed gelatin until it dissolves, then mix it into the blended pistachio mixture.
7. Whip the heavy cream separately until soft peaks form, then gently fold it into the pistachio mixture.
8. Spoon this mixture over the cooled crust and chill for 30 minutes.
9. In a small pot, cook fresh or frozen raspberries with sugar and lemon juice until they are soft, about 5 minutes.
10. Stir in the cornstarch slurry and cook until it thickens. Let it cool afterward.
11. Spread a thin layer of the cooled raspberry mixture over the pistachio mousse.
12. Bloom the gelatin in cold water again for 5 minutes.
13. Warm the raspberry puree and mix the dissolved gelatin into it. Allow it to cool slightly.
14. Whip cream, sugar, and vanilla until soft peaks form. Fold in the raspberry mixture and pipe it over the raspberry compote.
15. Chill the cakes for at least 4 hours or overnight.

How to Serve Raspberry Pistachio Mousse Cakes

Serve these beautiful mousse cakes chilled. You can garnish them with additional raspberries or crushed pistachios on top for extra visual appeal and flavor. They are best enjoyed after a meal or as a refreshing treat on a warm day.

How to Store Raspberry Pistachio Mousse Cakes

Store the mousse cakes in an airtight container in the refrigerator. They can stay fresh for up to 3 days. If you make them a day ahead of time, they will taste even better as the flavors blend together.

Tips to Make Raspberry Pistachio Mousse Cakes

• Make sure to use unsalted pistachios for better flavor control.
• If you can’t find fresh raspberries, frozen ones work just as well.
• When folding the whipped cream into the pistachio mixture, do it gently to keep the mousse light and fluffy.
• Place the mousse cakes in the fridge as soon as you assemble them to speed up the chilling process.

Variation

You can substitute almond flour with crushed graham crackers for a different flavor in the crust. Additionally, try using different berries, such as blueberries or strawberries, in place of raspberries for a unique twist.

FAQs

1. Can I use non-dairy alternatives?
   Yes, you can use non-dairy cream and egg substitutes if you want to make this recipe vegan-friendly.

2. How long will these cakes last?
   The mousse cakes are best eaten within 3 days when stored in the refrigerator, but they can be made the day before serving.

3. Can I freeze Raspberry Pistachio Mousse Cakes?
   Freezing is not recommended because the texture may change when thawed. It’s best to enjoy them freshly made.

Raspberry Pistachio Mousse Cakes

Raspberry Pistachio Mousse Cakes are a delightful dessert that combines the rich flavors of pistachios with the fruity zing of raspberries, featuring a creamy mousse and crunchy crust perfect for impressing guests.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Course Dessert, Sweet Treat

Cuisine American, Fusion

Servings 6 servings

Calories 320 kcal

Ingredients

  

For the crust

• ½ cup pistachios (roasted, unsalted, finely ground) Use unsalted for better flavor control.
• ¼ cup almond flour Can be substituted with crushed graham crackers.
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 1 large egg Can use an egg substitute for a vegan option.
• ½ teaspoon vanilla extract

For the mousse

• ½ cup pistachios (finely blended)
• 1 cup heavy cream Can substitute with non-dairy cream for a vegan option.
• 2 tablespoons sugar
• 1 teaspoon gelatin powder
• 2 tablespoons cold water For blooming the gelatin.
• ½ teaspoon vanilla extract

For the raspberry topping

• 1 cup fresh or frozen raspberries Fresh is preferred but frozen works well.
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch To thicken the raspberry mixture.
• 1 tablespoon water For making the cornstarch slurry.
• 1 cup raspberries (blended and strained) For the raspberry puree.
• 2 tablespoons sugar
• 1 cup heavy cream Can substitute with non-dairy cream for a vegan option.
• 1 teaspoon gelatin powder
• 2 tablespoons cold water For blooming the gelatin again.
• ½ teaspoon vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a bowl, mix the ground pistachios, almond flour, sugar, melted butter, egg, and vanilla together until combined.
• Press this mixture into molds and bake for 12-15 minutes. Let them cool completely.
• Bloom the gelatin by soaking it in cold water for 5 minutes.
• Blend the finely blended pistachios with cream, sugar, and vanilla until smooth.
• Heat the bloomed gelatin until it dissolves, then mix it into the blended pistachio mixture.
• Whip the heavy cream separately until soft peaks form, then gently fold it into the pistachio mixture.
• Spoon this mixture over the cooled crust and chill for 30 minutes.
• In a small pot, cook fresh or frozen raspberries with sugar and lemon juice until soft, about 5 minutes.
• Stir in the cornstarch slurry and cook until it thickens. Let it cool afterward.

Assembly

• Spread a thin layer of the cooled raspberry mixture over the pistachio mousse.
• Bloom the gelatin in cold water again for 5 minutes.
• Warm the raspberry puree and mix the dissolved gelatin into it. Allow it to cool slightly.
• Whip cream, sugar, and vanilla until soft peaks form. Fold in the raspberry mixture and pipe it over the raspberry compote.
• Chill the cakes for at least 4 hours or overnight.

Notes

Serve the mousse cakes chilled. Garnish with additional raspberries or crushed pistachios for added visual appeal and flavor. Store in an airtight container in the refrigerator for up to 3 days. Flavors will blend better if made a day in advance.

Keyword Cake Recipe, Dessert Recipe, Mousse Cake, Pistachio Dessert, Raspberry Pistachio Mousse