Raspberry Pistachio Mousse Cakes Recipe
These Raspberry Pistachio Mousse Cakes feature a crunchy pistachio and almond crust layered with creamy pistachio mousse, topped with a tangy raspberry compote and a fluffy raspberry mousse. The elegant dessert combines nutty flavors with fresh raspberry brightness, perfect for special occasions or a refined treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 45 minutes
- Yield: 6 individual mousse cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Crust
- ½ cup pistachios (roasted, unsalted, finely ground)
- ¼ cup almond flour
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- ½ teaspoon vanilla extract
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
Raspberry Compote
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
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
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare crust mixture: In a bowl, combine finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until fully incorporated.
- Bake crust: Press the crust mixture evenly into molds or cake pans, then bake for 12–15 minutes until set and lightly golden. Remove and allow to cool completely.
- Bloom gelatin for mousse: Sprinkle gelatin powder over cold water and let it bloom for 5 minutes to soften.
- Make pistachio base: Blend the finely blended pistachios with heavy cream, sugar, and vanilla extract until smooth and creamy.
- Dissolve gelatin: Gently heat the bloomed gelatin until fully melted and clear, then mix it thoroughly into the pistachio cream mixture.
- Whip and fold cream: Whip the heavy cream separately until soft peaks form, then gently fold it into the pistachio mixture for a light mousse texture.
- Assemble mousse layer: Pour the pistachio mousse over the cooled crust layer and chill for 30 minutes to set.
- Cook raspberry compote: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries are soft, about 5 minutes.
- Thicken compote: Stir in the cornstarch slurry and cook a few more minutes until thickened. Remove from heat and let cool completely.
- Spread compote: Spread a thin layer of the cooled raspberry compote evenly over the set pistachio mousse layer.
- Bloom gelatin for raspberry mousse: Sprinkle gelatin powder over cold water and let it bloom for 5 minutes.
- Prepare raspberry mousse base: Warm the blended and strained raspberry puree gently, then mix in the dissolved gelatin. Allow to cool slightly.
- Whip raspberry cream: Whip heavy cream with sugar and vanilla extract until soft peaks form.
- Combine mousse components: Gently fold the cooled raspberry mixture into the whipped cream to create a light raspberry mousse.
- Pipe mousse and chill: Pipe or spoon the raspberry mousse layer over the raspberry compote. Chill the assembled cakes for at least 4 hours or overnight until fully set.
Notes
- Ensure the gelatin is fully dissolved and not overheated to prevent lumps in the mousse.
- Use fresh or frozen raspberries for the compote; thaw frozen raspberries before use.
- Chilling times are essential to allow layers to set properly for clean presentation and texture.
- To make smaller individual cakes, use silicone molds or ramekins for easy removal.
- For a nut-free alternative, substitute pistachios and almond flour with sunflower seeds and oat flour, adjusting quantities accordingly.
Keywords: Raspberry mousse cake, pistachio dessert, layered mousse, nutty raspberry cake, elegant desserts
