Raspberry Pistachio Mousse Cakes

Short description

Delicate and elegant, Raspberry Pistachio Mousse Cakes are individual layered desserts made with a buttery pistachio biscuit base, a tangy raspberry jelly center, and a smooth, nutty pistachio mousse. Topped with fresh raspberries and crushed pistachios, these cakes are a perfect balance of flavor, texture, and presentation.

Why You’ll Love This Recipe

Elegant and refined dessert for special occasions
Beautiful contrast of tart raspberry and rich pistachio
Smooth, creamy mousse paired with a crisp biscuit base
Great for make-ahead preparation
Can be easily customized with different flavors or toppings

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crushed biscuits
Ground pistachios
Unsalted butter (melted)
Raspberries (fresh or frozen)
Lemon juice
Granulated sugar
Gelatin sheets
Whole milk
Pistachio paste
Egg yolks
Heavy cream
Fresh raspberries (for garnish)
Crushed pistachios (for garnish)

directions

Combine crushed biscuits, ground pistachios, and melted butter. Press into the bottom of individual silicone or metal molds to create the base. Chill in the refrigerator until set.
Prepare the raspberry jelly by heating raspberries with lemon juice and sugar until soft. Puree and strain to remove seeds. Dissolve softened gelatin sheets into the warm mixture. Pour a thin layer over the biscuit base and chill until firm.
For the pistachio mousse, heat milk and pistachio paste in a saucepan. In a separate bowl, whisk egg yolks with sugar until pale. Gradually add the hot milk mixture to the yolks to temper, then return to the stove and cook gently until thickened. Stir in softened gelatin sheets. Allow to cool slightly.
Whip the heavy cream to soft peaks and gently fold into the cooled pistachio base mixture. Pour the mousse over the set raspberry jelly layer and refrigerate for at least 6 hours or overnight.
Carefully unmold the cakes and garnish with fresh raspberries and crushed pistachios before serving.

Servings and timing

Makes 6 to 8 individual mousse cakes
Prep time: 40 minutes
Chill time: 6 hours or overnight
Total time: approximately 7 hours

Variations

Replace pistachio paste with almond or hazelnut paste for a different nutty flavor
Add a layer of white chocolate ganache between the jelly and mousse
Use lime or orange zest in the mousse for a citrusy twist
Substitute the raspberry jelly with other fruits like strawberry or blackcurrant
Make a larger version in a single mold instead of individual portions

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days
Freeze individual cakes (well-wrapped) for up to 1 month; thaw overnight in the fridge before serving
Do not reheat; these cakes are meant to be served chilled

FAQs

1. Can I use powdered gelatin instead of gelatin sheets?

Yes, you can substitute powdered gelatin. Use approximately 1 teaspoon of powdered gelatin per sheet and bloom it in cold water before using.

2. What kind of pistachio paste should I use?

Use 100% pure pistachio paste without added sugar or color. Homemade paste made from roasted pistachios is also suitable.

3. Can I make these mousse cakes gluten-free?

Yes, simply use gluten-free biscuits for the base and ensure all other ingredients are certified gluten-free.

4. How do I ensure the mousse sets properly?

Make sure the gelatin is fully dissolved and the mousse is chilled long enough, preferably overnight, for best results.

5. Can I use frozen raspberries for the jelly layer?

Yes, frozen raspberries work well. Thaw them first before cooking and straining.

6. Can I make these cakes ahead of time?

Yes, they are ideal for making in advance. Prepare and refrigerate them a day ahead to ensure they set well.

7. How do I remove the cakes from the molds neatly?

Dip the mold briefly in warm water and gently release the edges before unmolding to preserve the shape.

8. Can I flavor the mousse differently?

Absolutely. You can add vanilla extract, citrus zest, or even a splash of liqueur to the mousse for variety.

9. What can I use instead of pistachio paste?

You can use almond or hazelnut paste, or even a nut butter with a similar consistency, though the flavor will differ.

10. Can I decorate with other toppings?

Yes, white chocolate shavings, edible flowers, or a dusting of freeze-dried raspberry powder all make elegant additions.

Conclusion

Raspberry Pistachio Mousse Cakes offer a luxurious and visually striking dessert experience. With balanced layers of crisp base, fruity jelly, and creamy mousse, they deliver on both flavor and presentation. Whether for a celebration or a refined dinner party, these mini cakes are sure to impress and delight your guests.