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Raspberry Pistachio Mousse Cakes

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Raspberry Pistachio Mousse Cakes are elegant, individual layered desserts featuring creamy pistachio mousse, a tart raspberry insert, and a soft sponge or cookie base. Light, nutty, and fruity, they’re perfect for special occasions or when you want to impress.

Ingredients

  • For the pistachio mousse:
  • 1/2 cup pistachio paste or finely ground pistachios
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon gelatin (or 1/2 teaspoon agar-agar), bloomed
  • 1/4 cup white chocolate, melted (optional)
  • For the raspberry layer:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon gelatin (or 1/2 teaspoon agar-agar), bloomed
  • For the base:
  • 6–8 small sponge cake rounds or thin cookies
  • Pistachio crumbs or crushed biscuits (optional)
  • Optional garnish:
  • Fresh raspberries
  • Chopped pistachios
  • Whipped cream
  • Edible flowers or gold leaf

Instructions

  1. Make the raspberry layer: In a saucepan, simmer raspberries, sugar, and lemon juice until softened. Strain to remove seeds. Stir in bloomed gelatin while warm. Pour into small molds or tray and chill until firm.
  2. Make the pistachio mousse: Warm pistachio paste with sugar and a few tablespoons of cream. Stir in bloomed gelatin and melted white chocolate if using. Let cool slightly, then fold in whipped heavy cream until light and smooth.
  3. Assemble: In silicone molds, fill halfway with pistachio mousse. Insert a disk of raspberry jelly, then cover with more mousse. Top with a sponge or cookie round as the base.
  4. Chill: Refrigerate or freeze for 4–6 hours or until fully set. Carefully unmold.
  5. Decorate: Garnish with fresh raspberries, chopped pistachios, or whipped cream before serving.

Notes

  • Use store-bought pistachio paste for ease—look for one with no added sweeteners or oils.
  • Replace the raspberry jelly with mousse for a softer texture.
  • No-bake crust: Use crushed cookies and butter as an alternative to sponge.
  • Use agar-agar for a vegetarian version (note the firmer texture).
  • Freeze up to 1 month; thaw in the fridge before serving.

Nutrition

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