Raspberry Pistachio Mousse Cakes Recipe
These Raspberry Pistachio Mousse Cakes are a delightful combination of creamy raspberry mousse layered on a crunchy pistachio base. Perfect for a refreshing dessert, they offer a balance of tart, sweet, and nutty flavors with a light and airy texture that is perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 individual mousse cakes 1x
- Category: Dessert
- Method: Chilling
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Pistachio Base
- 1 cup shelled pistachios, finely chopped
- 2 tablespoons sugar
- 2 tablespoons butter, melted
For the Raspberry Mousse
- 1 cup fresh or frozen raspberries
- 1/2 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin powder (optional, for firmness)
- 2 tablespoons cold water (if using gelatin)
Instructions
- Prepare the Pistachio Base: In a bowl, mix the chopped pistachios with sugar and melted butter until evenly combined. Press this mixture firmly into the bottom of individual molds or serving glasses to form the base layer.
- Make the Raspberry Mousse: If using gelatin, sprinkle it over cold water and let it bloom for 5 minutes. In a blender, puree the raspberries and sugar until smooth. Strain the puree to remove seeds for a smooth texture. Gently heat the gelatin until dissolved and add it to the raspberry puree, mixing well. Whip the heavy cream with vanilla extract until soft peaks form. Carefully fold the whipped cream into the raspberry mixture to keep it airy.
- Assemble the Mousse Cakes: Pour the raspberry mousse mixture over the pistachio base in the molds. Smooth the tops for an even finish.
- Chill Until Firm: Place the assembled mousse cakes in the refrigerator for at least 4 hours or until the mousse is set and firm.
- Serve: Once set, unmold the cakes if desired, garnish with extra pistachios or fresh raspberries, and serve chilled.
Notes
- For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
- Fresh raspberries give the best flavor, but frozen can be used if fresh are unavailable.
- You can add a splash of lemon juice to enhance the raspberry flavor.
- The pistachio base can be baked lightly for 5 minutes at 350°F to set it firmer if desired.
- Make sure the mousse is fully chilled to achieve the right texture before serving.
Keywords: Raspberry mousse, pistachio base, mousse cake, no bake dessert, elegant dessert, fruit mousse
