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Raspberry Pistachio Mousse Cakes

Raspberry Pistachio Mousse Cakes
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Indulge in the exquisite delight of Raspberry Pistachio Mousse Cakes, where creamy raspberry and crunchy pistachio come together for a refreshing dessert experience. These individual mousse cakes are beautifully layered, making them a stunning centerpiece for any occasion, from festive gatherings to cozy weeknight treats. With their delightful balance of flavors and textures, they offer a light yet indulgent option that will impress your guests. Easy to prepare, these mousse cakes can be customized with different fruits, ensuring versatility in every bite. Elevate your dessert game with this irresistible recipe!

Ingredients

Scale
  • ½ cup roasted unsalted pistachios (finely ground)
  • ¼ cup almond flour
  • 1 cup heavy cream (divided)
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons sugar (divided)
  • 1 teaspoon gelatin powder (divided)
  • 2 tablespoons cold water (for gelatin)
  • 1 egg
  • ½ teaspoon vanilla extract (divided)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla until combined.
  3. Press mixture into cake molds and bake for 12–15 minutes; let cool completely.
  4. Bloom gelatin in cold water; combine with blended pistachios, heavy cream, sugar, and vanilla in a mixer until smooth.
  5. Whip remaining heavy cream and fold into the pistachio mixture; layer over cooled crusts.
  6. Cook raspberries with sugar and lemon juice until soft; thicken with cornstarch slurry.
  7. Layer cooled raspberry mixture over mousse; prepare raspberry puree with bloomed gelatin and fold into whipped cream before spreading on top.
  8. Chill assembled cakes for at least four hours or overnight before serving.

Nutrition

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