Raspberry Pistachio Mousse Cakes (Print Version)
Fluffy raspberry mousse and nutty pistachio layers come together in a vibrant, refreshing dessert.
# Ingredients:
→ Cake Base
01 -
½ cup pistachios, roasted and unsalted, finely ground
02 -
¼ cup almond flour
03 -
2 tablespoons sugar
04 -
2 tablespoons melted butter
05 -
1 egg
06 -
½ teaspoon vanilla extract
→ Pistachio Mousse
07 -
½ cup pistachios, finely blended
08 -
1 cup heavy cream
09 -
2 tablespoons sugar
10 -
1 teaspoon gelatin powder
11 -
2 tablespoons cold water
12 -
½ teaspoon vanilla extract
→ Raspberry Compote Layer
13 -
1 cup fresh or frozen raspberries
14 -
2 tablespoons sugar
15 -
1 teaspoon lemon juice
16 -
1 teaspoon cornstarch
17 -
1 tablespoon water
→ Raspberry Mousse
18 -
1 cup raspberries, blended and strained
19 -
2 tablespoons sugar
20 -
1 cup heavy cream
21 -
1 teaspoon gelatin powder
22 -
2 tablespoons cold water
23 -
½ teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 175°C (350°F). Mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla. Press into molds and bake for 12–15 minutes. Cool completely.
02 -
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.
03 -
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.
04 -
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.
# Helpful Notes:
01 -
Ensure each mousse layer is fully set before adding the next layer for a clean presentation.
02 -
Adjust sweetness in the mousses and compote to personal preference.