Raspberry Pistachio Mousse Cakes for a Refreshing Treat

Raspberry Pistachio Mousse Cakes are a delightful and elegant dessert bursting with flavor, perfect for impressing guests or enjoying a sweet treat.

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Prep Time 10

Chill Time 4

Total Time 4 10

Servings: 4 cakes

Course: Desserts

Cuisine: European

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mousse

2 cups Heavy Cream Ensure it’s cold for optimal whipping.
1 cup Raspberry Puree Can be swapped with strawberry or blueberry puree.
1/2 cup Crushed Pistachios Consider using almonds or walnuts for variations.
1/4 cup Powdered Sugar Adjust sweetness as needed.
1 tablespoon Gelatin Powder Bloom in cold water before mixing.
1 teaspoon Vanilla Extract Enhances flavor profile.

For the Garnish

1 cup Fresh Raspberries Use as a decorative touch.
1/4 cup Additional Crushed Pistachios Sprinkle on top for added texture.

Equipment

Mixing Bowl
Electric mixer
Rubber spatula
plastic wrap
Serving Cups or Cake Mold

Method

Preparation Steps

Chill a mixing bowl and beaters in the refrigerator for about 10 minutes. Then, whip the heavy cream until soft peaks form.
Gently fold in the raspberry puree into the whipped cream using a rubber spatula.
Gradually add crushed pistachios, powdered sugar, and bloomed gelatin. Fold gently to combine.
Spoon the mousse mixture into serving cups or a prepared mold. Cover with plastic wrap and refrigerate for at least 4 hours.
Garnish with fresh raspberries and additional crushed pistachios before serving.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 50mgPotassium: 230mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 25mgIron: 0.5mg

Notes

For best results, prepare the mousse a day in advance to enhance flavors.

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