Description
Indulge in these elegant Raspberry Pistachio Mousse Cakes that feature layers of delicate pistachio sponge cake, luscious raspberry mousse, and creamy pistachio mousse, creating a harmonious blend of flavors and textures.
Ingredients
Scale
For the pistachio sponge cake:
- 1/2 cup shelled unsalted pistachios
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
For the raspberry mousse:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon gelatin
- 2 tablespoons cold water
- 1/2 cup heavy cream, whipped
For the pistachio mousse:
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon gelatin
- 2 tablespoons water
- 1/4 cup pistachio paste
- 1/2 cup heavy cream, whipped
Instructions
- Make the pistachio sponge: Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a food processor, pulse pistachios with sugar until fine. In a bowl, beat eggs until pale and thick. Fold in the pistachio mixture, flour, and melted butter. Spread into the prepared pan and bake for 10–12 minutes until set. Cool completely and cut into rounds using a cookie cutter to fit your mold.
- Make raspberry mousse: In a small saucepan, heat raspberries, sugar, and lemon juice until bubbly. Puree and strain to remove seeds. In a bowl, bloom gelatin in water for 5 minutes, then heat gently to dissolve. Stir into raspberry purée and let cool slightly. Fold in whipped cream.
- Make pistachio mousse: Bloom gelatin in water. Heat milk and sugar until warm, then whisk in pistachio paste and dissolved gelatin. Cool to room temperature, then fold in whipped cream.
- Assemble: Place sponge rounds in silicone molds or ring molds. Layer pistachio mousse, then raspberry mousse on top. Smooth the surface and freeze for at least 4 hours or overnight until firm.
- To serve: Unmold and garnish with fresh raspberries, crushed pistachios, or a mirror glaze if desired. Let thaw in the fridge for 1–2 hours before serving.
Notes
- These mousse cakes can be made up to 3 days in advance and stored in the freezer.
- Pistachio paste can be found in specialty stores or made from finely ground pistachios and a touch of syrup or oil.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cake
- Calories: 340
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg
