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Raspberry Pistachio Mousse Cakes Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Gluten Free

Description

These elegant Raspberry Pistachio Mousse Cakes combine a delicate pistachio crust with layers of creamy pistachio mousse and vibrant raspberry compote, topped with a luscious raspberry mousse. Perfect for special occasions, these no-bake mousse cakes are light, flavorful, and offer a beautiful balance of nutty richness and fruity tartness.

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

  • 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

Garnish

  • Fresh raspberries
  • Crushed pistachios

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until a dough forms. Press this mixture evenly into your molds or cake pans, creating the base for your mousse cakes.
  2. Bake Crust: Bake the pressed crust in the oven for 12 to 15 minutes until set and lightly golden. Remove from oven and allow to cool completely before adding the mousse layers.
  3. Bloom Gelatin for Pistachio Mousse: In a small bowl, sprinkle 1 teaspoon of gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes to soften.
  4. Prepare Pistachio Mousse Base: Blend the finely blended pistachios with 1 cup of heavy cream, 2 tablespoons of sugar, and ½ teaspoon of vanilla extract until smooth and creamy.
  5. Dissolve Gelatin: Gently heat the bloomed gelatin until it completely dissolves without boiling, then quickly incorporate it into the pistachio mixture, stirring well to combine.
  6. Whip Cream and Fold: In a separate bowl, whip 1 cup of heavy cream to soft peaks. Carefully fold the whipped cream into the pistachio mixture to create a light and airy mousse.
  7. Assemble Pistachio Layer: Spoon or pour the pistachio mousse over the cooled crust in the molds. Smooth the surface gently and chill in the refrigerator for about 30 minutes to set slightly.
  8. Make Raspberry Compote: In a saucepan, combine 1 cup of fresh or frozen raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook over medium heat until the raspberries soften, about 5 minutes.
  9. Thicken Compote: Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and continue cooking until the compote thickens. Remove from heat and let it cool to room temperature.
  10. Add Compote Layer: Spread a thin layer of the cooled raspberry compote evenly over the pistachio mousse layer. Return to the refrigerator to chill briefly.
  11. Bloom Gelatin for Raspberry Mousse: Sprinkle 1 teaspoon gelatin powder over 2 tablespoons cold water and let it bloom for 5 minutes.
  12. Prepare Raspberry Mousse Base: Warm the strained raspberry puree gently and stir in the dissolved gelatin until fully incorporated. Let this mixture cool slightly but not set.
  13. Whip Cream for Raspberry Mousse: Whip 1 cup of heavy cream with 2 tablespoons sugar and ½ teaspoon vanilla extract until soft peaks form.
  14. Fold Raspberry Mousse: Gently fold the cooled raspberry-gelatin mixture into the whipped cream, combining fully but keeping the mousse light and fluffy.
  15. Top and Chill: Pipe or spoon the raspberry mousse over the raspberry compote layer in the molds. Chill the cakes for at least 4 hours or overnight to let all layers set perfectly.
  16. Garnish and Serve: Before serving, garnish each mousse cake with fresh raspberries and crushed pistachios for an attractive finish and added texture.

Notes

  • Ensure the gelatin is fully dissolved to avoid lumps in the mousse layers.
  • You can substitute frozen raspberries if fresh are not available; just thaw and drain excess liquid before using.
  • For easier removal, line the molds with plastic wrap or use silicone molds.
  • This recipe requires chilling time; plan ahead to allow mousse layers to set properly.
  • To make the crust nut-free, try using gluten-free graham cracker crumbs or cookie crumbs instead of pistachios and almond flour.

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