Description
Raspberry Pistachio Mousse Cakes are a delightful treat featuring layers of creamy raspberry mousse and a crunchy pistachio topping, perfect for any occasion.
Ingredients
Scale
- 1 cup fresh raspberries, plus extra for garnish
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup pistachios, finely chopped
- 1/4 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/4 cup crushed pistachios for topping
- 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of six 4-inch springform pans to create a crust. Bake for 8-10 minutes until golden, then let cool.
- In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.
- In a large mixing bowl, whip the heavy cream and vanilla extract until soft peaks form. In another bowl, beat the cream cheese and powdered sugar until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Divide the raspberry mixture into two equal parts. Fold one part into the mousse mixture until well incorporated. This will give you a raspberry-flavored mousse.
- Spoon the raspberry mousse over the cooled crusts in the springform pans, filling them about halfway. Place in the refrigerator to chill for at least 1 hour.
- Once the raspberry mousse has set, fold the remaining raspberry mixture into the mousse again, then spoon it on top of the raspberry layer in each pan. Sprinkle the finely chopped pistachios over the top of each cake.
- Return the cakes to the refrigerator for at least 2 more hours to set completely. Before serving, garnish with additional fresh raspberries and crushed pistachios.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the mousse mixture for a chocolate raspberry mousse cake.
- Substitute the raspberries with strawberries or blueberries for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 22g
- Sodium: 0mg
- Fat: 24g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Raspberry Pistachio Mousse Cakes, dessert, mousse, raspberry, pistachio