Raspberry Pistachio Mousse Cakes for Elegant Indulgence

Raspberry Pistachio Mousse Cakes combine the rich nuttiness of pistachios with the tart sweetness of raspberries, making for an elegant dessert centerpiece.

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Prep Time 30

Cook Time 13

Chilling Time 4

Total Time 4 43

Servings: 8 slices

Course: Desserts

Cuisine: Gluten-Free

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

100 g Ground Biscuit Serves as the sturdy foundation of the cake, ensuring a satisfying crunch.
15 g Ground Pistachio Enhances the nutty flavor, substitute with finely chopped almonds if preferred.
40 g Butter Opt for unsalted for better flavor control.

For the Raspberry Bavarois

8.5 g Gelatin Leaves Crucial for setting the bavarois, bloom in cold water before using.
75 ml Milk Adds creaminess; whole milk is ideal for richness.
37 g Caster Sugar Sweetens the bavarois; consider light brown sugar for a different taste.
45 g Egg Yolks Enriches the bavarois for a creamy texture; substitute with egg replacer for vegan option.
75 g Raspberry Puree Infuses with raspberry flavor; use fresh or frozen raspberries.
150 g Whipped Cream Brings lightness to the bavarois; heavy cream gives the best results.

For the Pistachio Mousse

50 g Pistachio Paste Gives rich pistachio flavor; swap with homemade pistachio butter if needed.
20 g Caster Sugar Sweetens the mousse to perfection.
75 ml Milk Keeps the mousse creamy and delicious.
45 g Egg Yolks Used for rich texture; remember the egg replacer option for vegan alternative.

Equipment

18cm round cake pan
Mixing bowl
Saucepan
Whisk
Spatula
Plastic wrap

Method

Step-by-Step Instructions for Raspberry Pistachio Mousse Cakes

Prepare Cake Base: Preheat oven to 180°C (350°F). Mix ground biscuits and ground pistachios, drizzle in melted butter, then press into the base of the cake pan. Bake for approximately 12.5 minutes until golden, then cool completely.
Make Raspberry Bavarois: Bloom gelatin in cold water for 5-10 minutes. Heat milk with half of the caster sugar. Whisk egg yolks with remaining sugar until pale. Gradually mix hot milk into yolks, then return to heat until thickened (around 82°C or 180°F). Stir in gelatin and raspberry puree until smooth, then cool to 65°C (149°F) before folding in whipped cream.
Assemble Raspberry Bavarois Layer: Pour cooled raspberry mixture over the biscuit base. Level with spatula, cover, and refrigerate for at least 4 hours until set.
Prepare Pistachio Mousse: Heat milk with pistachio paste until nearly simmering. Whisk egg yolks and sugar until combined. Slowly incorporate hot milk into egg mixture, then return to heat until thickened (around 82°C or 180°F). Mix in bloomed gelatin, strain, then cool before folding in whipped cream.
Assemble Pistachio Mousse Layer: Carefully pour pistachio mousse over the raspberry layer, smoothing with a spatula. Tap pan gently to remove air bubbles. Refrigerate overnight to firmly set layers.
Decorate and Serve: Remove mousse cake from pan and place on serving platter. Decorate with ground pistachios and fresh raspberries. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 6gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 6mgCalcium: 120mgIron: 2mg

Notes

For best flavor and texture, allow ample time for each layer to set. Refrigerating overnight is ideal for perfect mousse consistency.

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