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.
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.