Description
A delightful Raspberry Pistachio Mousse Cake featuring a buttery pistachio-almond crust, layered with creamy pistachio mousse, fresh raspberry compote, and a light raspberry cream topping. This elegant dessert is perfect for special occasions or a sophisticated treat, balancing nutty flavors with tart raspberries in a multi-layered, chilled mousse cake.
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 Cream 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Crust Mixture: Combine the finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract in a bowl until thoroughly mixed.
- Form and Bake Crust: Press the crust mixture evenly into molds or cake pans. Bake for 12 to 15 minutes until set and golden. Allow to cool completely before assembling.
- Bloom Gelatin for Mousse: Sprinkle gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes to absorb water.
- Make Pistachio Mousse Base: Blend the finely blended pistachios with heavy cream, sugar, and vanilla extract until smooth and creamy.
- Dissolve Gelatin: Heat the bloomed gelatin gently until fully dissolved, then incorporate it into the pistachio cream mixture.
- Whip Cream and Fold: Separately whip the heavy cream 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 and smooth the surface. Chill in the refrigerator for 30 minutes to set.
- Cook Raspberry Compote: In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and soften, about 5 minutes.
- Thicken Compote: Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) into the raspberry mixture and continue cooking until thickened. Remove from heat and cool.
- Layer Raspberry Compote: Spread a thin, even layer of the cooled raspberry compote over the pistachio mousse layer.
- Bloom Gelatin for Topping: Sprinkle gelatin powder over 2 tablespoons of cold water, letting it bloom for 5 minutes.
- Prepare Raspberry Cream: Warm the raspberry puree slightly and stir in the dissolved gelatin. Let cool slightly to avoid curdling when combined.
- Whip Cream for Topping: Whip heavy cream with sugar and vanilla extract until soft peaks form.
- Combine and Pipe Topping: Fold the raspberry gelatin mixture gently into the whipped cream, then pipe or spread this over the raspberry compote layer for a smooth, airy finish.
- Final Chill: Refrigerate the assembled mousse cake for at least 4 hours or overnight to fully set and develop flavors.
- Garnish and Serve: Before serving, decorate the top with fresh raspberries and crushed pistachios for added texture and visual appeal.
Notes
- For best results, use high-quality, fresh pistachios and ripe raspberries.
- Ensure gelatin is fully dissolved to prevent lumps in the mousse layers.
- The cake needs ample chilling time to set properly; don’t rush the refrigeration step.
- Fresh or frozen raspberries can be used interchangeably; thaw frozen raspberries before use.
- To make the crust vegan, substitute egg and butter with vegan alternatives, though texture might vary.
