Description
These Raspberry Pistachio Mousse Cakes combine a nutty pistachio sponge base with a rich pistachio mousse, a vibrant raspberry compote center, and a velvety raspberry glaze. Elegant and flavorful, they’re perfect for special occasions or a luxurious treat.
Ingredients
Scale
For the Pistachio Cake Base:
- 1/2 cup ground pistachios
- 1/4 cup almond flour
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Pistachio Mousse:
- 1/2 cup finely blended pistachios
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin powder
- 3 tablespoons cold water
For the Raspberry Compote:
- 1 cup raspberries (fresh or frozen)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional for thickening)
Optional Garnishes:
- Chopped pistachios
- Fresh raspberries
- Mint leaves
Instructions
- Make the Pistachio Cake Base: Preheat oven to 350°F (175°C). Mix ground pistachios, almond flour, melted butter, sugar, egg, and vanilla until combined. Spread into a lined baking tray and bake for 10–12 minutes. Let cool, then cut into rounds using a cookie cutter to fit your molds.
- Prepare the Raspberry Compote: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down. Optional: Stir in cornstarch to thicken. Cool completely.
- Make the Pistachio Mousse: Bloom gelatin in cold water for 5 minutes. Meanwhile, blend pistachios into a paste if not already done. In a bowl, whip the heavy cream with sugar and vanilla until soft peaks form. Gently warm the bloomed gelatin until dissolved, then stir into the pistachio paste. Fold the whipped cream into the pistachio mixture until smooth.
- Assemble the Cakes: In silicone molds, pipe a layer of pistachio mousse. Add a dollop of raspberry compote in the center, then top with more mousse. Press a cake round gently on top. Freeze for at least 4 hours or until firm.
- Unmold and Decorate: Remove from molds and place on serving plates. Let thaw in the fridge for 1–2 hours. Garnish with chopped pistachios, fresh raspberries, and mint leaves before serving.
Notes
- Use high-quality pistachios for a deeper flavor and vibrant green color.
- The cakes can be made ahead and stored in the freezer for up to a week.
- For a glossy finish, coat the frozen cakes with raspberry glaze before thawing.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked + Frozen
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 mousse cake
- Calories: 340
- Sugar: 18g
- Sodium: 30mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: raspberry pistachio mousse, mousse cake recipe, individual mousse cakes, raspberry compote dessert, elegant layered dessert