Description
Raspberry Pistachio Mousse Cakes are delicate individual desserts made with creamy pistachio mousse and a vibrant raspberry layer, topped with optional sponge or biscuit base. Perfectly balanced between nutty and tart, these elegant treats are ideal for special occasions.
Ingredients
- Pistachio Mousse:
- 1/2 cup shelled unsalted pistachios
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 1/2 tsp gelatin (softened in 1 tbsp cold water)
- 1/2 cup heavy cream (whipped to soft peaks)
- Raspberry Layer:
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp gelatin (softened in 1 tbsp cold water)
- Base (optional):
- 6–8 small rounds of sponge cake or 1/2 cup crushed biscuits mixed with 2 tbsp melted butter
- Garnish (optional):
- Chopped pistachios
- Fresh raspberries
- Mint leaves
Instructions
- Soften gelatin for both layers in cold water and set aside.
- Pistachio Mousse: Blend pistachios with milk until smooth. Heat in a saucepan until just warm.
- In a bowl, whisk egg yolks and sugar. Slowly pour in the warm pistachio milk while whisking.
- Return mixture to the saucepan and cook over low heat until it thickens slightly (do not boil).
- Remove from heat, stir in softened gelatin and vanilla extract. Let cool.
- Fold in whipped cream to make a light mousse. Spoon into silicone molds or dessert rings, filling each 2/3 full. Freeze until set.
- Raspberry Layer: In a saucepan, combine raspberries, sugar, and lemon juice. Cook until soft, then strain to remove seeds.
- Stir in gelatin until dissolved. Let cool slightly, then pour over set pistachio mousse. Freeze again until firm.
- Base (optional): Add a sponge cake round or biscuit crust to each mold base. Press gently to adhere.
- Freeze until completely firm. Unmold and garnish with chopped pistachios, raspberries, and mint if desired. Serve chilled.
Notes
- Pistachio paste can be used instead of whole pistachios—reduce added sugar if it’s sweetened.
- Use agar-agar instead of gelatin for a vegetarian version (adjust quantity).
- Serve in glasses or jars for an easier, mold-free version.
- Can be made a day ahead—store in fridge or freezer and thaw before serving.
- Try with different berries like strawberries or blackberries.
Nutrition
- Serving Size: 1 mousse cake
- Calories: 230
- Sugar: 14g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
