Description
These Raspberry Pistachio Mousse Cakes are elegant, light, and bursting with flavor. A nutty pistachio base is layered with airy pistachio mousse and a bright raspberry center for a stunning bakery-style dessert.
Ingredients
Scale
Ingredients
Pistachio Base
- 1 cup ground pistachios
- 1/2 cup almond flour
- 1/4 cup sugar
- 2 egg whites
- Pinch of salt
Pistachio Mousse
- 1 cup heavy cream
- 1/2 cup pistachio paste
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp gelatin (optional, for stability)
Raspberry Center
- 1 1/2 cups fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
Instructions
- Make pistachio base: Whisk egg whites until frothy. Fold in ground pistachios, almond flour, sugar, and salt. Bake in small molds at 350°F (175°C) for 10–12 minutes. Cool.
- Prepare raspberry layer: Cook raspberries with sugar and lemon juice until slightly thickened. Cool completely.
- Make mousse: Whip heavy cream to soft peaks. Mix pistachio paste, powdered sugar, and vanilla. Fold in whipped cream gently. Add dissolved gelatin if using.
- Assemble: Spoon mousse over pistachio base. Add a small raspberry center and cover with more mousse.
- Chill: Refrigerate for at least 4 hours until set.
- Serve: Garnish with crushed pistachios and fresh raspberries.
Notes
Use high-quality pistachio paste for the best flavor. Silicone molds help create clean, bakery-style mousse cakes. Keep chilled until serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: French
Nutrition
- Serving Size: 1 mini cake
- Calories: 340
- Sugar: 20g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: pistachio mousse cake, raspberry mousse dessert, elegant mini cakes, layered mousse