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Raspberry Pistachio Mousse Cakes Recipe

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4.9 from 115 reviews

These Raspberry Pistachio Mousse Cakes are a delicate and elegant dessert featuring a nutty pistachio crust topped with a creamy pistachio mousse, a vibrant raspberry compote layer, and a light raspberry mousse finish. The combination of textures and flavors makes for a sophisticated treat perfect for special occasions or gourmet home dining.

Ingredients

Scale

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)

Raspberry Mousse

  • 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

Instructions

  1. Preheat and prepare crust: Preheat the oven to 350°F (175°C). In a bowl, mix the finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until combined. Press this mixture evenly into molds.
  2. Bake crust: Bake the crust in the oven for 12–15 minutes until set and slightly golden. Remove from oven and cool completely.
  3. Bloom gelatin for pistachio mousse: Sprinkle 1 teaspoon gelatin powder over 2 tablespoons cold water and let bloom for 5 minutes.
  4. Make pistachio mousse base: In a blender, combine finely blended pistachios, 1 cup heavy cream, sugar, and vanilla extract, blending until smooth.
  5. Dissolve gelatin: Warm the bloomed gelatin gently until dissolved completely, then blend it into the pistachio mixture.
  6. Whip cream and fold: Separately whip the remaining heavy cream until soft peaks form, then gently fold it into the pistachio mixture to create a light mousse.
  7. Layer mousse and chill: Pour and spread the pistachio mousse over the cooled crust in molds and refrigerate for 30 minutes to set.
  8. Prepare raspberry compote: In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until softened, about 5 minutes. Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook until thickened. Remove from heat and allow to cool.
  9. Layer compote: Spread a thin even layer of cooled raspberry compote over the set pistachio mousse.
  10. Bloom gelatin for raspberry mousse: Sprinkle 1 teaspoon gelatin powder over 2 tablespoons cold water and let bloom for 5 minutes.
  11. Warm raspberry puree with gelatin: Gently warm the strained raspberry puree and stir in the dissolved gelatin until incorporated. Let it cool slightly but not set.
  12. Whip cream for raspberry mousse: Whip 1 cup heavy cream, sugar, and vanilla extract until soft peaks form.
  13. Fold raspberry mixture: Gently fold the cooled raspberry gelatin mixture into the whipped cream to create the raspberry mousse.
  14. Assemble final layer and chill: Pipe or spread the raspberry mousse on top of the raspberry compote layer. Chill the assembled cakes for at least 4 hours or overnight until fully set and flavors meld.

Notes

  • Use unsalted roasted pistachios for best flavor and color.
  • Ensure gelatin is fully dissolved and the mixtures cooled appropriately before folding to avoid lumps.
  • Fresh raspberries are preferred for the freshest flavor, but frozen raspberries work well too.
  • This dessert requires significant chilling time for mousse setting; plan accordingly.
  • Molds can be individual ramekins or a springform pan for ease of serving.

Keywords: Raspberry mousse cake, pistachio dessert, layered mousse, gluten free dessert, elegant mousse cake

Find it online: https://ricoloranz.com/raspberry-pistachio-mousse-cakes-recipe/