Raspberry Pistachio Mousse Cake Recipe

ByLila Prescott
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Introduction

These Raspberry Pistachio Mousse Cakes combine a crunchy nutty crust with layers of silky pistachio mousse and vibrant raspberry compote. Light, elegant, and perfect for special occasions or whenever you want a delightful treat.

A small round dessert with three distinct layers sits on a white marbled surface, each layer clear and textured. The bottom layer is a crumbly brown crust that looks crunchy. Above it is a thick, smooth pale green cream layer. The top layer is a glossy deep red jelly, shiny and firm. On top of the jelly sit three bright red raspberries covered lightly with powdered sugar, and small crunchy pieces of green pistachio nuts are sprinkled around the raspberries and over the jelly. In the background, similar desserts are softly out of focus, highlighting the main one. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ½ cup pistachios (roasted, unsalted, finely ground)
  • ¼ cup almond flour
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup pistachios (finely blended)
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon gelatin powder
  • 2 tablespoons cold water
  • ½ teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water (for slurry)
  • 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. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a bowl, mix the finely ground pistachios, almond flour, 2 tablespoons sugar, melted butter, egg, and ½ teaspoon vanilla extract until combined.
  3. Step 3: Press this mixture evenly into molds or a cake tin to form the crust. Bake for 12–15 minutes, then let cool completely.
  4. Step 4: Bloom 1 teaspoon gelatin powder in 2 tablespoons cold water for about 5 minutes.
  5. Step 5: In a blender, combine the finely blended ½ cup pistachios, 1 cup heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract. Blend until smooth.
  6. Step 6: Gently warm the bloomed gelatin until it dissolves completely, then stir it into the pistachio mixture.
  7. Step 7: Whip 1 cup heavy cream separately until soft peaks form, then carefully fold it into the pistachio mixture.
  8. Step 8: Pour the pistachio mousse over the cooled crust and chill for 30 minutes to set slightly.
  9. Step 9: In a small saucepan, cook 1 cup raspberries with 2 tablespoons sugar and 1 teaspoon lemon juice over medium heat until softened, about 5 minutes.
  10. Step 10: Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook until thickened. Remove from heat and cool completely.
  11. Step 11: Spread a thin layer of this raspberry compote over the pistachio mousse.
  12. Step 12: Bloom 1 teaspoon gelatin powder in 2 tablespoons cold water for 5 minutes.
  13. Step 13: Warm the blended and strained 1 cup raspberry puree gently; stir in the dissolved gelatin and let cool slightly.
  14. Step 14: Whip 1 cup heavy cream with 2 tablespoons sugar and ½ teaspoon vanilla extract until soft peaks form.
  15. Step 15: Fold the raspberry-gelatin mixture into the whipped cream and pipe or spread this raspberry mousse over the compote layer.
  16. Step 16: Chill the cakes for at least 4 hours or overnight to fully set.
  17. Step 17: Before serving, garnish with fresh raspberries and crushed pistachios for a beautiful finish.

Tips & Variations

  • For a nut-free crust, substitute almond flour and pistachios with oat flour and crushed graham crackers.
  • Use fresh raspberries for a brighter flavor, but frozen work well if thawed and drained.
  • To enhance the pistachio flavor, lightly toast the pistachios before grinding.
  • Gelatin can be substituted with agar-agar for a vegetarian option, but adjust quantities according to package instructions.

Storage

Store the mousse cakes in an airtight container in the refrigerator for up to 3 days. To reheat slightly before serving, let sit at room temperature for 15 minutes; do not microwave to avoid melting the mousse layers.

How to Serve

The image shows a small round dessert with three distinct layers. The bottom layer is a crumbly, light brown crust that looks crunchy. The middle layer is thick and creamy, pale green in color with a smooth texture. On top, there is a thin, shiny red layer that looks like a fruit jelly or glaze. The dessert is decorated with two fresh red raspberries and chopped green pistachios on top, adding texture and color contrast. Other similar desserts can be seen blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, these mousse cakes actually benefit from chilling overnight as it helps the layers set firmly and the flavors to meld beautifully.

What can I use if I don’t have gelatin?

Agar-agar is a good vegetarian substitute for gelatin; just be sure to follow the package instructions for proper usage as it sets differently.

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Raspberry Pistachio Mousse Cake Recipe

★★★★★

4.5 from 56 reviews
  • Author: Lila
  • Total Time: 4 hours 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

These Raspberry Pistachio Mousse Cakes are elegant layered desserts featuring a nutty pistachio crust topped with a smooth pistachio mousse, a tart raspberry compote, and a light raspberry mousse. The combination of textures and flavors creates a decadent yet refreshing treat perfect for special occasions or as an impressive dessert to delight your guests.

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 Topping

  • 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

Garnish

  • Fresh raspberries
  • Crushed pistachios

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare Crust Mixture: In a bowl, combine the finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until the mixture is well blended.
  3. Form and Bake Crust: Press the crust mixture firmly into molds or individual cake rings to form an even base layer. Bake for 12 to 15 minutes until set and lightly golden. Remove from oven and let cool completely.
  4. Bloom Gelatin for Pistachio Mousse: Sprinkle gelatin powder over cold water and let it stand for 5 minutes to bloom and soften.
  5. Blend Pistachio Mousse Base: In a blender or food processor, combine the finely blended pistachios, heavy cream, sugar, and vanilla extract. Blend until smooth and well incorporated.
  6. Dissolve Gelatin: Heat the bloomed gelatin gently until fully dissolved, either in a microwave for a few seconds or over a double boiler.
  7. Incorporate Gelatin into Mousse: Slowly add the dissolved gelatin into the pistachio mixture, stirring to combine thoroughly.
  8. Whip Cream and Fold: Whip additional heavy cream separately until soft peaks form, then gently fold it into the pistachio mixture to add lightness and volume.
  9. Assemble Pistachio Layer: Pour the pistachio mousse over the cooled crust layer and smooth the surface. Chill in the refrigerator for about 30 minutes to set partially.
  10. Cook Raspberry Compote: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring gently, until the berries break down and become soft, approximately 5 minutes.
  11. Thicken Compote: Stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional minute or until the mixture thickens. Remove from heat and allow to cool completely.
  12. Layer Compote: Spread a thin, even layer of the cooled raspberry compote over the pistachio mousse layer.
  13. Bloom Gelatin for Raspberry Mousse: Sprinkle gelatin over cold water and let stand for 5 minutes to bloom.
  14. Warm Raspberry Puree and Add Gelatin: Gently warm the blended and strained raspberry puree, then stir in the dissolved gelatin until fully incorporated. Allow the mixture to cool slightly but not set.
  15. Whip Cream for Raspberry Mousse: Whip heavy cream, sugar, and vanilla extract until soft peaks form.
  16. Fold Mousse: Carefully fold the cooled raspberry gelatin mixture into the whipped cream until smooth and uniform.
  17. Pipe Raspberry Mousse: Using a piping bag or spoon, layer the raspberry mousse over the raspberry compote layer for an elegant finish.
  18. Final Chill: Chill the assembled cakes in the refrigerator for at least 4 hours or preferably overnight to fully set and develop flavors.
  19. Garnish and Serve: Before serving, decorate the top with fresh raspberries and crushed pistachios for added texture and visual appeal.

Notes

  • Ensure the gelatin is fully dissolved to prevent lumps in the mousse layers.
  • Use unsalted, roasted pistachios for a richer flavor without added saltiness.
  • For best results, chill the cake overnight to allow flavors to meld and mousse layers to firm up.
  • If fresh raspberries are unavailable, frozen raspberries work well; thaw before use.
  • Press the crust firmly into molds to avoid crumbling when cutting the cakes.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

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

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