Description
Indulge in these delightful Raspberry Pistachio Mousse Cakes that combine the nuttiness of pistachios with the fruity sweetness of raspberries. These elegant layered mousse cakes are perfect for special occasions or whenever you want to impress with a visually stunning dessert.
Ingredients
Scale
Pistachio sponge:
- ½ cup shelled pistachios, finely ground
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- 3 large eggs
- ½ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Raspberry mousse:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 ½ teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 cup heavy cream, chilled
Garnish:
- Fresh raspberries
- Chopped pistachios
- Optional white chocolate curls
Instructions
- Prepare the pistachio sponge: Preheat oven to 350°F (175°C). In a food processor, pulse pistachios until finely ground. Whisk together ground pistachios, flour, baking powder, and salt. Beat eggs and sugar until pale; fold in dry ingredients, melted butter, and vanilla. Bake, cool, and cut into rounds.
- Make the raspberry mousse: Cook raspberries, sugar, and lemon juice. Strain and dissolve gelatin in warm raspberry puree. Whip cream and fold in raspberry puree.
- Assemble the mousse cakes: Place sponge rounds in molds, top with raspberry mousse, and chill for 4 hours. Garnish before serving.
Notes
- These mousse cakes can be made 1 day ahead and kept refrigerated until serving.
- For extra pistachio flavor, add a drop of pistachio extract to the sponge.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 mousse cake
- Calories: 290
- Sugar: 21 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
