Raspberry Pistachio Mousse Cakes (Print)
Nutty pistachio and raspberry mousse cakes with almond base, layered with silky compote and creamy texture.
# What You'll Need:
→ Cake Base
01 -
Roasted and unsalted pistachios
02 -
Almond flour
03 -
Unsalted butter
04 -
Granulated sugar
05 -
Egg
06 -
Vanilla extract
→ Pistachio Mousse
07 -
Heavy cream
08 -
Finely blended pistachios
09 -
Granulated sugar
10 -
Gelatin powder
11 -
Cold water
12 -
Vanilla extract
→ Raspberry Compote Layer
13 -
Fresh or thawed raspberries
14 -
Granulated sugar
15 -
Lemon juice
16 -
Cornstarch
→ Raspberry Mousse
17 -
Blended raspberries
18 -
Granulated sugar
19 -
Heavy cream
20 -
Gelatin powder
21 -
Cold water
22 -
Vanilla extract
# How to Make It:
01 -
Preheat oven to the desired temperature. Combine roasted and unsalted pistachios, almond flour, unsalted butter, granulated sugar, an egg, and vanilla extract. Mix until a cohesive dough forms. Press dough into a prepared pan and bake until golden brown. Allow to cool completely.
02 -
Bloom gelatin powder in cold water and set aside. Blend pistachios until smooth. Whip heavy cream with sugar until soft peaks form. Gradually fold in pistachios, bloomed gelatin, and vanilla extract. Chill until set.
03 -
Blend raspberries into a smooth puree. Heat puree in a saucepan with sugar, lemon juice, and cornstarch until thickened. Cool completely before using.
04 -
Bloom gelatin powder in cold water. Whip heavy cream with sugar to soft peaks. Gradually fold in blended raspberries, bloomed gelatin, and vanilla extract. Chill until set.
05 -
Layer the cake base, pistachio mousse, raspberry compote, and raspberry mousse in desired molds. Smooth the top and refrigerate for several hours or overnight to set. Decorate with fresh raspberries before serving.
# Additional Notes:
01 -
Ensure all components are fully chilled and set before assembling.