Description
Delicate and elegant raspberry pistachio mousse cakes featuring layers of nutty pistachio sponge, tangy raspberry gelée, and smooth mousse, perfect for special occasions.
Ingredients
Units
Scale
- 1/2 cup pistachios, ground
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar (for raspberry gelée)
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder
- 2 tablespoons water (for blooming gelatin)
- 1 cup heavy whipping cream
- 4 oz white chocolate, chopped
- 1 teaspoon gelatin powder (for mousse)
- 2 tablespoons water (for blooming mousse gelatin)
- Additional raspberries and chopped pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix ground pistachios, flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until pale and fluffy. Fold in the dry ingredients, melted butter, and vanilla extract.
- Spread the batter on the prepared baking sheet and bake for 10–12 minutes. Let cool completely and cut into rounds to fit your molds.
- To make the raspberry gelée, heat raspberries, sugar, and lemon juice in a saucepan until berries break down. Strain to remove seeds.
- Bloom gelatin in water, then mix into the warm raspberry purée. Pour into small molds and freeze until firm.
- For the mousse, bloom gelatin in water. Heat white chocolate and a bit of cream until melted, then stir in bloomed gelatin.
- Whip the remaining cream to soft peaks, then fold into the cooled white chocolate mixture.
- To assemble, pipe mousse into silicone molds halfway. Add a disc of raspberry gelée, then more mousse. Finish with pistachio cake round on top.
- Freeze for several hours or overnight until set. Unmold and garnish with raspberries and chopped pistachios before serving.
Notes
- Use silicone molds for easier unmolding.
- You can prepare all components a day in advance.
- Frozen raspberries work well if fresh are unavailable.
- Keep cakes frozen until ready to serve for best texture.
Nutrition
- Serving Size: 1 mousse cake
- Calories: 320
- Sugar: 18g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg