Description
Indulge in the delightful layers of Raspberry Pistachio Mousse Cakes, a stunning dessert that combines rich pistachio mousse with tangy raspberry compote, all resting on a nutty cake base. Perfect for special occasions or as a weekend treat, these cakes are sure to impress with their elegant presentation and irresistible flavor combination. Each bite offers a harmonious blend of nutty and fruity notes, making them a perfect centerpiece for any gathering. With the option to make ahead, you can enjoy more time with your guests while serving up this delectable dessert.
Ingredients
Scale
- ½ cup roasted unsalted pistachios (finely ground)
- ¼ cup almond flour
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup pistachios (finely blended)
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vegan gelling agent (like agar-agar or pectin)
- 2 tablespoons cold water
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
- 1 cup raspberries (blended and strained)
- 2 tablespoons sugar
- 1 cup heavy cream
- 1 teaspoon vegan gelling agent (like agar-agar or pectin)
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract. Mix until well combined and press into baking molds. Bake for 12–15 minutes and cool completely.
- For the pistachio mousse, bloom vegan gelling agent in cold water for 5 minutes. Blend finely crushed pistachios with heavy cream and sugar until smooth. Heat bloomed gelling agent until dissolved and mix into the pistachio mixture. Whip another cup of heavy cream to soft peaks and fold into the pistachio mixture. Layer over the cooled crust and chill for at least 30 minutes.
- Prepare raspberry compote by cooking raspberries with sugar and lemon juice until softened. Add cornstarch slurry and cook until thickened; set aside to cool.
- For raspberry mousse, bloom vegan gelling agent again in cold water; warm raspberry puree slightly and mix in bloomed gelling agent until dissolved. Whip remaining cream with sugar and vanilla until soft peaks form; fold in raspberry mixture.
- Assemble by spreading raspberry compote over the pistachio mousse layer followed by piping raspberry mousse on top. Chill for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Elegant
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 22g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg