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Raspberry Pistachio Mousse Cakes Recipe

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5 from 98 reviews

These Raspberry Pistachio Mousse Cakes are elegant, layered desserts featuring a crunchy pistachio-almond base, a creamy pistachio mousse, vibrant raspberry compote, and a silky raspberry mousse topping. Perfect for special occasions, they combine nutty flavors with tangy fruit in a light, airy texture.

Ingredients

Scale

For the Cake Base:

  • ½ cup pistachios (roasted, unsalted, finely ground)
  • ¼ cup almond flour
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 1 egg
  • ½ teaspoon vanilla extract

For the 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

For the Raspberry Compote Layer:

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

For the Raspberry Mousse:

  • 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. Make the Cake Base: Preheat your oven to 350°F (175°C). In a bowl, mix together the finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until well combined. Press this mixture evenly into molds and bake for 12–15 minutes until set and golden. Remove from oven and let cool completely.
  2. Prepare the Pistachio Mousse: Start by blooming the gelatin in cold water for 5 minutes. Meanwhile, blend the pistachios with the heavy cream, sugar, and vanilla until you get a smooth mixture. Gently heat the bloomed gelatin until it dissolves completely, then stir it into the pistachio cream mixture. Separately, whip the heavy cream until soft peaks form and fold this whipped cream carefully into the pistachio mixture to maintain lightness. Spread this mousse evenly over the cooled cake base and chill for 30 minutes to set.
  3. Make the Raspberry Compote: In a saucepan, cook the raspberries with sugar and lemon juice over medium heat until the berries break down and soften, about 5 minutes. Stir in the cornstarch slurry and continue cooking until the mixture thickens. Remove from heat and let cool. Once cooled, spread a thin layer of this compote evenly over the chilled pistachio mousse layer.
  4. Prepare the Raspberry Mousse: Bloom gelatin in cold water for 5 minutes. Warm the raspberry puree gently and stir in the dissolved gelatin, then allow to cool slightly but not set. Whip heavy cream with sugar and vanilla until soft peaks form. Gently fold the raspberry mixture into the whipped cream, maintaining the airy texture. Pipe or spoon this mousse over the raspberry compote layer.
  5. Final Chill and Serve: Chill the assembled mousse cakes in the refrigerator for at least 4 hours, or ideally overnight, to allow all layers to set firm and flavors to meld. Before serving, garnish with fresh raspberries and crushed pistachios for a beautiful finishing touch.

Notes

  • Use unsalted roasted pistachios to control the saltiness in the dessert.
  • Baking the base briefly ensures a firm crust that holds the mousse layers well.
  • Blooming gelatin properly is essential for the mousse to set perfectly.
  • Strain the raspberry puree to remove seeds for a smooth mousse texture.
  • The mousse cakes can be prepared a day ahead for best flavor and texture.

Keywords: raspberry pistachio mousse, mousse cake recipe, layered mousse dessert, pistachio dessert, raspberry compote mousse, elegant mousse cake

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