Description
Raspberry Pistachio Mousse Cakes are a delightful fusion of creamy raspberry and crunchy pistachio, making for an indulgent dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 cup fresh or frozen raspberries
- 1/2 cup shelled pistachios
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon gelatin powder
- 1 teaspoon vanilla extract
- Optional: cake base (store-bought or homemade)
Instructions
- Measure and prepare all ingredients.
- In a small bowl, bloom gelatin in cold water for 5 minutes.
- Blend half the raspberries into a puree and strain out seeds.
- Whip heavy cream until soft peaks form.
- Gently fold in raspberry puree, whipped cream, and bloomed gelatin.
- If using a cake base, layer it in serving cups before pouring the mousse on top.
- Refrigerate for at least 4 hours to set.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: N/A
- Cuisine: N/A
Nutrition
- Serving Size: 1 cake (90g)
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg