Raspberry Pistachio Mousse Cakes
A delightful dessert combining the tanginess of fresh raspberries with the rich creaminess of pistachios, creating a perfect balance of flavors.
Ingredients
Mousse Base
- 1 cup raspberry puree Fresh raspberries made into a smooth blend.
- 1 cup heavy cream Essential for achieving that velvety texture.
- ½ cup sugar Adds sweetness to balance the tartness of the raspberries.
- ½ cup pistachio paste For that lovely nutty flavor and creamy consistency.
- 2 tablespoons gelatin Helps to set the mousse.
- ¼ cup water Used to help dissolve the gelatin.
- ½ cup crushed pistachios For topping, which adds a delicious crunch.
- ½ teaspoon vanilla extract Enhances the flavors beautifully.
Instructions
Preparation
- Start by gathering all your ingredients and organizing your workspace.
- In a blender, add fresh raspberries and blend until smooth. Strain through a sieve if desired to remove seeds.
- Mix the gelatin with water in a small bowl and let it sit for about 5 minutes until it blooms.
- Gently heat the bloomed gelatin until it dissolves completely, making sure not to boil it.
- Stir in the dissolved gelatin to the raspberry puree along with the sugar and mix well.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the raspberry mixture, followed by the pistachio paste and vanilla extract.
- Pour the mousse mixture into your chosen molds and refrigerate for at least 4 hours or until fully set.
- For serving, remove the mousse from the molds and top with crushed pistachios.
Notes
Store leftover mousse cakes in an airtight container in the refrigerator for 3-4 days. They can be frozen but should thaw in the refrigerator before serving.