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Raspberry Pistachio Mousse Cakes

Raspberry Pistachio Mousse Cakes
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Save Recipe

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!

Ingredients

Scale

For the Cake Base:

  • ½ cup pistachios (roasted, unsalted, finely ground)
  • ¼ cup almond flour
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 1 egg
  • ½ teaspoon vanilla extract

For the 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

For the Raspberry Compote Layer:

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (slurry)

For the 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

Make the Cake Base:

  1. Preheat oven to 350°F (175°C).
  2. Mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla.
  3. Press into molds and bake for 12–15 minutes. Cool completely.

Prepare the Pistachio Mousse:

  1. Bloom gelatin in cold water for 5 minutes.
  2. Blend pistachios, cream, sugar, and vanilla until smooth.
  3. Heat gelatin until dissolved and mix in.
  4. Whip heavy cream separately and fold into the pistachio mixture.
  5. Layer over crust and chill for 30 minutes.

Make the Raspberry Compote:

  1. Cook raspberries, sugar, and lemon juice until soft, about 5 minutes.
  2. Stir in cornstarch slurry and cook until thickened. Let cool.
  3. Spread a thin layer over pistachio mousse.

Prepare the Raspberry Mousse:

  1. Bloom gelatin in cold water for 5 minutes.
  2. Warm raspberry puree and mix in gelatin. Let cool slightly.
  3. Whip cream, sugar, and vanilla until soft peaks form.
  4. Fold in raspberry mixture and pipe over compote.
  5. Chill for at least 4 hours or overnight.

Serve and Enjoy

Garnish with fresh raspberries and crushed pistachios before serving.

Nutrition

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/