Raspberry Pistachio Mousse Cakes 🍇🥜✨
These Raspberry Pistachio Mousse Cakes are elegant, individual desserts featuring a nutty pistachio sponge base, a creamy pistachio mousse, and a vibrant raspberry mousse layer, finished with a glossy glaze or fresh berries. Perfect for special occasions, dinner parties, or a sophisticated treat, these mini cakes combine rich, nutty flavors with bright, fruity notes in a stunning presentation!
Ingredients
For the Pistachio Sponge Base:
1/2 cup shelled pistachios (unsalted, roasted)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup granulated sugar
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the Pistachio Mousse:
1/2 cup shelled pistachios (unsalted, roasted)
1 cup heavy cream, divided
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin
2 tablespoons cold water
For the Raspberry Mousse:
1 1/2 cups fresh raspberries (or frozen, thawed)
1/4 cup granulated sugar
1 cup heavy cream
1 teaspoon unflavored gelatin
2 tablespoons cold water
For Garnish (Optional):
Fresh raspberries
Chopped pistachios
Raspberry glaze (1/2 cup raspberry puree + 1 teaspoon gelatin + 1 tablespoon sugar, heated and cooled)
Instructions
Make the Pistachio Sponge Base:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease 6-8 small ring molds (about 2-3 inches wide) on a baking sheet.
In a food processor, pulse the pistachios with flour and baking powder until finely ground. In a bowl, whisk eggs and sugar until pale and thick, about 3 minutes. Fold in the pistachio mixture, melted butter, and vanilla.
Spread the batter thinly in the pan (or divide into molds) and bake for 10-12 minutes until lightly golden and springy. Cool completely, then cut into rounds to fit molds if using a pan (or leave in molds).
Prepare the Pistachio Mousse:
Blend the pistachios with 1/4 cup heavy cream until a smooth paste forms. In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
In a saucepan, heat 1/4 cup cream with sugar until warm (not boiling). Stir in the gelatin until dissolved, then mix into the pistachio paste with vanilla. Cool slightly.
Whip the remaining 1/2 cup cream to soft peaks, then fold into the pistachio mixture. Spoon over the sponge bases in molds, filling halfway. Chill for 1 hour to set.
Make the Raspberry Mousse:
Puree the raspberries with sugar in a blender, then strain to remove seeds (optional). Sprinkle gelatin over cold water and let bloom for 5 minutes.
Heat 1/4 cup of the raspberry puree gently, stir in the gelatin until dissolved, then mix into the remaining puree. Cool to room temp.
Whip the heavy cream to soft peaks, then fold into the raspberry mixture. Spoon over the set pistachio mousse, filling molds to the top. Chill for 2-3 hours until fully set.
Assemble and Garnish:
Carefully unmold the cakes by running a warm knife around the edges or using a gentle push.
For a glaze, heat raspberry puree with sugar and dissolved gelatin, cool slightly, and pour over the tops. Alternatively, top with fresh raspberries and chopped pistachios.
Serve chilled, enjoying the creamy, nutty, and fruity layers in every bite!
Details
Prep Time: 45 minutes
Cook Time: 12 minutes
Chill Time: 3-4 hours
Total Time: About 4 hours 45 minutes
Servings: 6-8 mini cakes
Tips
Mold Hack: Use a muffin tin lined with plastic wrap if you don’t have ring molds—works just as well!
Pistachio Flavor: Use raw or lightly roasted pistachios for a vivid green hue; pre-salted ones need rinsing first.
Raspberry Boost: Add a teaspoon of raspberry liqueur to the mousse for extra zing.
Storage: Refrigerate for up to 3 days; freeze unglazed cakes for up to 1 month—thaw in the fridge before garnishing.
These Raspberry Pistachio Mousse Cakes are a delicate, flavorful masterpiece that’s as beautiful as it is delicious—perfect for a fancy dessert moment! 🍇🥜 Let me know if you’d like a simpler version or a different shape!
