Description
As someone who loves to share the joy of cooking, I can tell you there’s something magical about a Raspberry Pistachio Mousse Cake. It’s like a little slice of heaven that manages to impress without demanding hours of effort. This dessert offers the perfect blend of tart raspberries and rich pistachios, making it a showstopper for any gathering. Whether you’re racing through a busy weekday or prepping for a special occasion, this mousse cake is here to save the day. Trust me; your family and friends will be begging for seconds!
Ingredients
Scale
- ½ cup pistachios (roasted, unsalted, finely ground)
- ¼ cup almond flour
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup pistachios (finely blended)
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
- 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
- Preheat oven to 350°F (175°C).
- Mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla.
- Press into molds and bake for 12–15 minutes. Cool completely.
- Bloom gelatin in cold water for 5 minutes.
- Blend pistachios, cream, sugar, and vanilla until smooth.
- Heat gelatin until dissolved and mix in.
- Whip heavy cream separately and fold into the pistachio mixture.
- Layer over crust and chill for 30 minutes.
- Cook raspberries, sugar, and lemon juice until soft, about 5 minutes.
- Stir in cornstarch slurry and cook until thickened. Let cool.
- Spread a thin layer over pistachio mousse.
- Bloom gelatin in cold water for 5 minutes.
- Warm raspberry puree and mix in gelatin. Let cool slightly.
- Whip cream, sugar, and vanilla until soft peaks form.
- Fold in raspberry mixture and pipe over compote.
- Chill for at least 4 hours or overnight.
- Garnish with fresh raspberries and crushed pistachios before serving.
Notes
- Ensure the gelatin is fully dissolved before adding it to the mixture for the mousses.
- For a more intense raspberry flavor, use fresh raspberries when available.
- Chilling the cake overnight will enhance the flavors and texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: Pâtisserie
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg