Raspberry Pistachio Mousse Cakes
Indulge in these creamy Raspberry Pistachio Mousse Cakes, a delightful fusion of fruity raspberry goodness and crunchy pistachio. Perfectly light and refreshing, they’ll elevate any occasion!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Ingredients
Scale
- 1 cup roasted unsalted pistachios
- 2 cups fresh raspberries (or frozen, thawed)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon gelatin powder
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Mix crushed pistachios with melted butter and press into serving molds. Bake for 10 minutes until golden; let cool.
- Blend raspberries until smooth; strain if desired. Whip heavy cream to soft peaks, then add sugar and vanilla.
- Bloom gelatin in cold water, then dissolve in warm raspberry puree. Gently fold raspberry puree into whipped cream.
- Layer mousse over cooled crusts and chill for at least 4 hours until set.
- Serve topped with additional raspberry puree and crushed pistachios.
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Substitute raspberries with strawberries or blueberries for a different flavor twist. Keep mixing bowls cold for optimal cream whipping.
Find it online: https://masonrecipes.com/raspberry-pistachio-mousse-cakes/