Description
Raspberry Pistachio Mousse Cakes are a stunning dessert that combines creamy raspberry mousse with crunchy pistachios, making them a perfect treat for any occasion or simply to enjoy at home.
Ingredients
- Fresh raspberries
- Unsalted pistachios
- Heavy cream
- Granulated sugar
- Gelatin powder
- Vanilla extract
- Unsalted butter
- Sponge cake base
Instructions
- Preheat the oven to 350°F (175°C). Grease and line your cake pan with parchment paper.
- For the sponge cake, whisk eggs and sugar until fluffy. Fold in flour and melted butter. Bake for 25 minutes until golden brown.
- Bloom gelatin by mixing it with cold water for 5 minutes until jelly-like.
- Create raspberry mousse by blending raspberries, straining seeds, and combining with sugar and bloomed gelatin over low heat until dissolved.
- Whip heavy cream to stiff peaks and fold into cooled raspberry mixture.
- Pour half of the raspberry mousse over the sponge cake base in serving glasses. Refrigerate for at least 2 hours before adding pistachio mousse on top.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg