Print

Raspberry Pistachio Mousse Cake

Raspberry Pistachio Mousse Cake – Elegant, Fruity & Luxuriously Nutty!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful Raspberry Pistachio Mousse Cake that combines creamy layers of pistachio mousse with a raspberry compote, perfect for any special occasion.

Ingredients

Scale
  • ½ cup pistachios (roasted, unsalted, 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 gelatin powder
  • 2 tablespoons cold water
  • ½ teaspoon vanilla extract
  • 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 gelatin powder
  • 2 tablespoons cold water
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla.
  3. Press into molds and bake for 12–15 minutes. Cool completely.
  4. Bloom gelatin in cold water for 5 minutes.
  5. Blend pistachios, cream, sugar, and vanilla until smooth.
  6. Heat gelatin until dissolved and mix in.
  7. Whip heavy cream separately and fold into the pistachio mixture.
  8. Layer over crust and chill for 30 minutes.
  9. Cook raspberries, sugar, and lemon juice until soft, about 5 minutes.
  10. Stir in cornstarch slurry and cook until thickened. Let cool.
  11. Spread a thin layer over pistachio mousse.
  12. Bloom gelatin in cold water for 5 minutes.
  13. Warm raspberry puree and mix in gelatin. Let cool slightly.
  14. Whip cream, sugar, and vanilla until soft peaks form.
  15. Fold in raspberry mixture and pipe over compote.
  16. Chill for at least 4 hours or overnight.
  17. Garnish with fresh raspberries and crushed pistachios before serving.

Notes

  • Ensure the gelatin is fully dissolved for the best texture.
  • Use fresh raspberries for the best flavor, but frozen can work as well.
  • Allow the cake to chill for longer for best results.

Nutrition

Find it online: https://www.spiritsdrink.com/raspberry-pistachio-mousse-cake-recipe/