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Elegant Raspberry Pistachio Mousse Cakes

Elegant Raspberry Pistachio Mousse Cakes for Effortless Indulgence

Indulge in these no-bake Elegant Raspberry Pistachio Mousse Cakes that blend creamy richness with a burst of fruity flavor.
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Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 cakes
Course: Desserts
Cuisine: American
Calories: 350
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 substitute with strawberry or blueberry puree.
  • 1/2 cup Crushed Pistachios Can be swapped with almonds or walnuts.
  • 1/2 cup Granulated Sugar Adjust based on personal sweetness preference.
  • 1 tablespoon Gelatin Powder Helps the mousse maintain its structure.
  • 1 teaspoon Vanilla Extract Optional but suggested for deeper flavor.
For Garnish
  • 1 cup Fresh Raspberries Adds visual appeal and fresh taste.
  • 1/4 cup Additional Crushed Pistachios For extra crunch on top.

Equipment

  • Mixing bowl
  • beaters
  • Spatula
  • individual molds or cups

Method
 

Step-by-Step Instructions
  1. Chill a mixing bowl and beaters for at least 15 minutes. Pour in heavy cream and whip on medium speed until soft peaks form, about 3-5 minutes.
  2. Fold in raspberry puree and crushed pistachios into the whipped cream using a spatula, about 2-3 minutes.
  3. Dissolve gelatin powder in warm water according to package instructions, then fold it into the mousse mixture.
  4. Spoon the mousse mixture into molds or cups, cover with plastic wrap, and chill for at least 3 hours or preferably overnight.
  5. Remove mousse from molds and garnish with fresh raspberries and crushed pistachios before serving.

Nutrition

Serving: 1cakeCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

These mousse cakes can be made a day in advance and stored in molds. They freeze well for up to 2 months.

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