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Raspberry Pistachio Mousse Cakes Recipe

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★★★★★

4.7 from 58 reviews

These Raspberry Pistachio Mousse Cakes feature a crunchy pistachio and almond crust topped with a luscious pistachio mousse layer, a vibrant raspberry compote, and a light raspberry mousse. Perfectly balanced between nutty richness and fruity tartness, this elegant dessert is ideal for special occasions or when you want to impress with minimal effort.

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 (for slurry)

Raspberry Mousse Topping

  • 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 Oven – Set your oven to 350°F (175°C) so it can reach the perfect baking temperature.
  2. Prepare Crust Mixture – In a bowl, combine the finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until well mixed.
  3. Bake Crust – Press the crust mixture evenly into molds and bake for 12 to 15 minutes until set and lightly golden. Remove and allow to cool completely.
  4. Bloom Gelatin for Pistachio Mousse – Soak 1 teaspoon gelatin powder in 2 tablespoons cold water for 5 minutes to soften.
  5. Make Pistachio Mousse Base – Blend the finely blended pistachios with 1 cup heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract until smooth.
  6. Dissolve Gelatin – Heat the bloomed gelatin gently until fully dissolved, then incorporate it into the pistachio mousse base.
  7. Whip Cream – Separately whip the heavy cream until soft peaks form, then gently fold it into the pistachio mixture to create a light mousse.
  8. Assemble Pistachio Layer – Spoon or pour the pistachio mousse over the cooled crust in the molds and refrigerate for 30 minutes to set.
  9. Cook Raspberry Compote – In a saucepan, cook raspberries, sugar, and lemon juice over medium heat for about 5 minutes until raspberries soften.
  10. Thicken Compote – Stir in a cornstarch slurry made by mixing 1 teaspoon cornstarch with 1 tablespoon water, continue cooking until the mixture thickens, then let cool.
  11. Layer Raspberry Compote – Spread a thin layer of the cooled raspberry compote over the set pistachio mousse layer.
  12. Bloom Gelatin for Raspberry Mousse – Soak 1 teaspoon gelatin powder in 2 tablespoons cold water for 5 minutes.
  13. Warm Raspberry Puree and Incorporate Gelatin – Gently warm the blended and strained raspberry puree and mix in the dissolved gelatin. Allow to cool slightly.
  14. Whip Cream for Raspberry Mousse – Whip 1 cup heavy cream with 2 tablespoons sugar and ½ teaspoon vanilla extract until soft peaks form.
  15. Fold Raspberry Mixture – Carefully fold the raspberry puree mixture into the whipped cream to create the raspberry mousse topping.
  16. Finish Assembly and Chill – Pipe or spoon the raspberry mousse over the raspberry compote layer, then chill the assembled cakes for at least 4 hours or overnight to fully set and develop flavors.

Notes

  • Ensure gelatin is fully dissolved to avoid lumps in the mousse.
  • Use fresh or frozen raspberries interchangeably, but thaw frozen raspberries before use.
  • For easier removal, use silicone molds or line molds with parchment paper.
  • The cakes are best served chilled and kept refrigerated until serving.
  • For a nut-free variation, substitute pistachios and almond flour with sunflower seed flour and seeds.

Keywords: raspberry mousse cake, pistachio dessert, no bake mousse, elegant desserts, nutty raspberry cake

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