Introduction

These Raspberry Pistachio Mousse Cakes are a delightful combination of nutty pistachio and bright raspberry flavors. With a crisp pistachio crust, creamy mousse layers, and a fresh raspberry topping, they make an elegant dessert perfect for any occasion.

The image shows a small, round dessert with four visible layers, placed on a white marbled surface. The bottom layer is a crumbly, tan-colored crust. Above it, there is a thick, dark red jelly or fruit layer with visible seeds or small fruit pieces. The third layer is a smooth, pink creamy layer, and the topmost layer is a pale green creamy layer with a slightly speckled texture. On the very top, there are whole fresh raspberries and small pieces of green pistachio nuts scattered around them. The dessert has a clean, neat shape with sharp edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup pistachios (roasted, unsalted, finely ground)
¼ cup almond flour
2 tablespoons sugar (for crust)
2 tablespoons melted butter
1 egg
½ teaspoon vanilla extract (for crust)
½ cup pistachios (finely blended)
1 cup heavy cream (for pistachio mousse)
2 tablespoons sugar (for pistachio mousse)
1 teaspoon gelatin powder (pistachio mousse)
2 tablespoons cold water (for gelatin)
½ teaspoon vanilla extract (pistachio mousse)
1 cup fresh or frozen raspberries (for compote)
2 tablespoons sugar (for compote)
1 teaspoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water (slurry)
1 cup raspberries (blended and strained, for raspberry layer)
2 tablespoons sugar (for raspberry layer)
1 cup heavy cream (for raspberry layer)
1 teaspoon gelatin powder (for raspberry layer)
2 tablespoons cold water (for gelatin)
½ teaspoon vanilla extract (for raspberry layer)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, mix the ground pistachios, almond flour, 2 tablespoons sugar, melted butter, egg, and ½ teaspoon vanilla extract until combined.
Step 3: Press the mixture evenly into molds or ramekins to form the crust layer. Bake for 12–15 minutes, then allow to cool completely.
Step 4: Bloom 1 teaspoon gelatin powder in 2 tablespoons cold water for 5 minutes.
Step 5: In a blender or food processor, blend the finely blended pistachios, 1 cup heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract until smooth.
Step 6: Gently heat the bloomed gelatin until fully dissolved, then mix it into the pistachio cream mixture.
Step 7: Separately, whip 1 cup heavy cream until soft peaks form, then fold it carefully into the pistachio mixture.
Step 8: Spread or spoon this mousse layer over the cooled pistachio crust. Chill in the refrigerator for 30 minutes.
Step 9: In a saucepan, cook 1 cup raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice over medium heat until soft, about 5 minutes.
Step 10: Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and let it cool completely.
Step 11: Spread a thin layer of this raspberry compote over the chilled pistachio mousse.
Step 12: Bloom the remaining 1 teaspoon gelatin powder in 2 tablespoons cold water for 5 minutes.
Step 13: Warm the blended and strained raspberry puree and stir in the dissolved gelatin. Allow to cool slightly but not set.
Step 14: Whip 1 cup heavy cream with 2 tablespoons sugar and ½ teaspoon vanilla extract until soft peaks form.
Step 15: Fold the raspberry gelatin mixture gently into the whipped cream. Pipe or spoon this raspberry mousse layer over the compote layer.
Step 16: Chill the assembled mousse cakes for at least 4 hours or overnight for the best texture and flavor.

Tips & Variations

Use roasted unsalted pistachios for the best flavor and avoid overpowering saltiness.
Freeze fresh raspberries before blending to intensify the flavor of the raspberry layers.
For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
Garnish the finished cakes with chopped pistachios or fresh raspberries for an elegant touch.

Storage

Store these mousse cakes in the refrigerator covered lightly with plastic wrap or in an airtight container for up to 3 days. When ready to serve, you can let them sit at room temperature for 10 minutes for a softer texture. Avoid freezing as it may affect the mousse’s delicate texture.

How to Serve

A close-up of a small, round dessert with four distinct layers placed on a white marbled surface. The bottom layer is a crumbly, light tan crust with a coarse texture. Above it is a thick, shiny, deep red jelly layer with visible fruit seeds inside. The next layer is a smooth, creamy pink mousse that looks light and fluffy. The top layer is a pale, creamy green mousse, smooth and firm. The dessert is topped with fresh, bright red raspberries and small pieces of chopped green pistachios scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powder?

Yes, you can substitute gelatin powder with gelatin sheets. Typically, one tablespoon of gelatin powder equals about 6 gelatin sheets. Soak the sheets in cold water until soft, then dissolve and add as directed.

Can I make this dessert ahead of time?

Absolutely. These mousse cakes benefit from being made ahead and chilled overnight to allow the layers to set fully and the flavors to meld beautifully.