Description
These Raspberry Pistachio Mousse Cakes are a sophisticated dessert featuring a crunchy pistachio almond crust, a luscious pistachio mousse layer, and a vibrant raspberry topping. Perfectly balanced between nutty and fruity flavors, this elegant cake requires some patience but yields a stunning and delicious treat ideal for special occasions.
Ingredients
Scale
Crust
- ½ cup pistachios (roasted, unsalted, finely ground)
- ¼ cup almond flour
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- ½ teaspoon vanilla extract
Pistachio Mousse
- ½ cup pistachios (finely blended)
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
Raspberry Compote
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water (for slurry)
Raspberry Mousse
- 1 cup raspberries (blended and strained)
- 2 tablespoons sugar
- 1 cup heavy cream
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
Garnish
- Fresh raspberries
- Crushed pistachios
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make the Crust Mixture: Combine the finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract in a bowl, mixing well until fully incorporated.
- Form and Bake Crust: Press the crust mixture evenly into molds or cake rings, then bake for 12–15 minutes until set and slightly golden. Remove and allow to cool completely.
- Bloom Gelatin for Pistachio Mousse: Sprinkle gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes to soften.
- Prepare Pistachio Mousse Base: Blend the finely ground pistachios with heavy cream, sugar, and vanilla extract until smooth and creamy.
- Dissolve Gelatin & Combine: Gently heat the bloomed gelatin until fully dissolved, then mix it into the pistachio cream mixture to ensure even distribution.
- Whip Cream and Fold: Separately whip the heavy cream to soft peaks, then carefully fold it into the pistachio mixture for a light, airy mousse.
- Assemble Pistachio Layer: Pour or spoon the pistachio mousse over the cooled crust layer and refrigerate for 30 minutes to set slightly.
- Cook Raspberry Compote: In a saucepan, combine raspberries, sugar, and lemon juice, cooking over medium heat until berries soften, about 5 minutes.
- Thicken Compote: Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the mixture thickens. Remove from heat and let cool.
- Spread Raspberry Compote: Carefully spread a thin, even layer of the cooled raspberry compote over the set pistachio mousse layer.
- Bloom Gelatin for Raspberry Mousse: Bloom gelatin powder in cold water for 5 minutes to soften, preparing it for the mousse layer.
- Incorporate Gelatin into Raspberry Puree: Warm the raspberry puree slightly and stir in the dissolved gelatin mixture; then allow it to cool a bit before use.
- Whip Cream for Raspberry Mousse: Whip heavy cream with sugar and vanilla extract until soft peaks form, providing a light texture.
- Fold Raspberry Mixture: Gently fold the gelatin-infused raspberry puree into the whipped cream to create a fluffy mousse.
- Pipe Raspberry Mousse: Pipe or spread the raspberry mousse over the raspberry compote layer for a beautifully layered dessert.
- Chill Dessert: Refrigerate the assembled mousse cakes for at least 4 hours or preferably overnight to fully set all layers.
- Garnish and Serve: Just before serving, garnish with fresh raspberries and crushed pistachios for added texture and visual appeal.
Notes
- Blooming gelatin is essential to avoid lumps and ensure smooth mousse layers.
- Use fresh or frozen raspberries depending on availability; thaw frozen berries prior to cooking.
- Make sure to chill the mousse layers adequately to get distinct, firm layers.
- To prevent over-whipping the cream, stop as soon as soft peaks form.
- You may substitute almond flour with ground hazelnuts if desired for a different nutty flavor.
