Print

Raspberry Pistachio Mousse Cakes Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

Delight in these elegant Raspberry Pistachio Mousse Cakes that combine a crunchy pistachio and almond flour base with creamy pistachio mousse and a vibrant raspberry compote and mousse layers. Perfectly balanced with nutty and fruity flavors, topped with fresh raspberries and crushed pistachios for a stunning dessert.

Ingredients

Scale

For the Cake Base:

  • ½ cup pistachios (roasted, unsalted, finely ground)
  • ¼ cup almond flour
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 1 egg
  • ½ teaspoon vanilla extract

For the Pistachio Mousse:

  • ½ cup pistachios (finely blended)
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon gelatin powder
  • 2 tablespoons cold water
  • ½ teaspoon vanilla extract

For the Raspberry Compote Layer:

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (slurry)

For the Raspberry Mousse:

  • 1 cup raspberries (blended and strained)
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • 1 teaspoon gelatin powder
  • 2 tablespoons cold water
  • ½ teaspoon vanilla extract

Instructions

  1. Make the Cake Base: Preheat your oven to 350°F (175°C). In a bowl, combine finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until a consistent dough forms. Press this mixture evenly into molds or a lined baking tin. Bake for 12 to 15 minutes or until set and lightly golden. Remove and let cool completely before proceeding.
  2. Prepare the Pistachio Mousse: Start by blooming the gelatin in cold water for 5 minutes to soften it. Meanwhile, blend the finely blended pistachios together with cream, sugar, and vanilla extract until smooth. Gently heat the gelatin until it dissolves fully without boiling, then incorporate it into the pistachio mixture. Separately, whip heavy cream until soft peaks form and fold this gently into the pistachio blend. Pour and spread the mousse evenly over the cooled cake base. Chill in the refrigerator for 30 minutes to set.
  3. Make the Raspberry Compote: In a saucepan, cook the raspberries with sugar and lemon juice over medium heat until the berries soften, approximately 5 minutes. Stir in the cornstarch slurry and cook until the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely. Once cooled, spread a thin layer of the compote over the chilled pistachio mousse layer.
  4. Prepare the Raspberry Mousse: Bloom the gelatin in cold water for 5 minutes. Warm the strained raspberry puree slightly, then stir in the gelatin until dissolved. Let this mixture cool to room temperature. Whip heavy cream with sugar and vanilla extract until soft peaks form. Carefully fold the raspberry gelatin mixture into the whipped cream. Pipe or spread this raspberry mousse evenly over the raspberry compote layer. Chill the assembled cakes for at least 4 hours or preferably overnight to allow full setting.
  5. Serve and Garnish: Before serving, garnish the mousse cakes with fresh raspberries and crushed pistachios for an attractive finish and added texture. Enjoy your elegant, creamy, and fruity dessert!

Notes

  • Ensure gelatin is fully dissolved by gently heating and avoiding boiling to prevent grainy texture in mousse.
  • You can substitute almond flour with ground hazelnuts if desired for a different nutty flavor.
  • Use fresh or frozen raspberries for the compote and mousse depending on season availability.
  • For easier removal from molds, line them with plastic wrap or parchment paper before pressing the cake base.
  • Let the mousse set properly by chilling for the recommended time for best texture and sliceability.

Keywords: Raspberry mousse cake, pistachio mousse, layered mousse cake, nutty dessert, raspberry compote, elegant dessert

Find it online: https://bakedbylisa.com/raspberry-pistachio-mousse-cakes-recipe/