Description
Delicious raspberry pistachio mousse cakes are light, creamy, and full of flavor.
Ingredients
Scale
- 1 cup raspberry puree
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup pistachio paste
- 1/4 cup water
- 2 tablespoons gelatin
- 1/2 cup crushed pistachios
- 1/2 teaspoon vanilla extract
Instructions
- Prepare raspberry puree by blending fresh raspberries.
- In a bowl, mix gelatin with water and let it bloom for 5 minutes.
- Heat gelatin mixture until dissolved, then mix in raspberry puree and sugar.
- In another bowl, whip heavy cream until soft peaks form.
- Fold whipped cream into raspberry mixture gently.
- Stir in pistachio paste and vanilla extract.
- Pour the mousse into molds and refrigerate for at least 4 hours.
- Once set, top with crushed pistachios before serving.
Notes
- Use fresh raspberries for the best flavor.
- Make sure gelatin is fully dissolved.
- Chill mousse overnight for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: French
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: raspberry pistachio mousse cakes