Introduction

These Raspberry Pistachio Mousse Cakes combine the nutty richness of pistachios with the bright, tart flavor of fresh raspberries. Light, creamy, and beautifully layered, they make an elegant dessert perfect for special occasions or anytime you want to impress your guests.

The image shows small round desserts with four clear layers, placed on a white marbled surface. The bottom layer is a crumbly golden-brown base, followed by a thick, deep red jelly-like layer with visible seeds. Above that is a smooth, light pink creamy layer, and on top sits a pale green creamy layer. The dessert is garnished with fresh red raspberries and small chopped green pistachios scattered on the top layer. 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
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 mixed with 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

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, mix the ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until well combined.
Step 3: Press this mixture evenly into molds to form the crust. Bake for 12 to 15 minutes, then let cool completely.
Step 4: Bloom 1 teaspoon of gelatin powder in 2 tablespoons of cold water for about 5 minutes.
Step 5: Blend the finely blended pistachios with 1 cup of heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract until smooth.
Step 6: Warm the bloomed gelatin gently until dissolved, then stir it into the pistachio cream mixture.
Step 7: Whip another 1 cup of heavy cream separately until soft peaks form, then fold it carefully into the pistachio mixture.
Step 8: Pour this mousse over the cooled crusts and chill for 30 minutes to set.
Step 9: Cook 1 cup of fresh or frozen raspberries with 2 tablespoons sugar and 1 teaspoon lemon juice over medium heat until the raspberries soften, about 5 minutes.
Step 10: Stir in the cornstarch slurry and continue cooking until the mixture thickens. Remove from heat and let cool.
Step 11: Spread a thin layer of this raspberry compote over the set pistachio mousse.
Step 12: Bloom 1 teaspoon gelatin powder in 2 tablespoons cold water for 5 minutes.
Step 13: Warm the blended and strained raspberry puree and mix in the dissolved gelatin. Let it cool slightly.
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, then pipe or spoon this raspberry mousse over the raspberry compote layer.
Step 16: Chill the assembled cakes for at least 4 hours or overnight before serving.

Tips & Variations

For a crunchier crust, toast the pistachios before grinding.
Use fresh raspberries for the best flavor, but frozen works well in a pinch—just thaw and drain excess liquid.
Replace almond flour with ground hazelnuts if you want a different nutty twist.
To make individual servings, use small silicone molds or ramekins.

Storage

Store the mousse cakes covered in the refrigerator for up to 3 days. To reheat gently, allow them to sit at room temperature for 15 minutes before serving. Avoid freezing as the texture may change.

How to Serve

The image shows several small round cakes with three distinct layers, sitting on a white plate on a white marbled surface. The bottom layer is a crunchy crumb mix with colorful bits of green pistachios and red crumbs, giving it a rough texture. The middle layer is smooth and creamy in pale green, about one-third of the cake height. The top layer is a thicker, smooth mousse in bright pink color, making up half the cake height. Each cake is decorated on top with fresh red raspberries and a few green pistachio pieces scattered around. The focus is on the front cake, with the others softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this mousse cake benefits from chilling overnight, which allows the flavors to meld and the layers to set perfectly.

What can I substitute for gelatin if I prefer a vegetarian option?

You can use agar-agar powder as a vegetarian alternative, but be sure to adjust the quantity and preparation method according to the package instructions.