Raspberry Pistachio Mousse Cakes

Silky pistachio mousse meets tangy raspberry layers atop a nutty almond-pistachio crust in these elegant individual desserts. Perfect for dinner parties or romantic occasions, these gluten-free cakes

⏱ Cooking Timer

12:00

Minutes : Seconds

Set Timer (minutes):minutes

Raspberry Pistachio Mousse Cakes - Step 2

Ingredients

Instructions

1

Step 1

- Preheat oven to 350°F (175°C). Grease six 3-inch ring molds. - Combine ground pistachios, almond flour, and sugar. Mix in melted butter, egg, and vanilla until a dough forms. - Press 2 tbsp mixture into each mold, forming an even layer. Bake 10–12 minutes until golden at edges. Cool completely.

2

Step 2

- Bloom gelatin in cold water for 5 minutes. Microwave 10 seconds to dissolve. - Whip cream to soft peaks with sugar and vanilla. Fold in blended pistachios and gelatin. - Divide among molds over cooled crusts. Chill 1 hour.

3

Step 3

- Cook raspberries, sugar, and lemon juice over medium heat until broken down (3–4 minutes). - Stir in cornstarch slurry; simmer 1 minute until thickened. Cool completely, then layer over pistachio mousse. Chill 30 minutes.

4

Step 4

- Bloom gelatin in cold water for 5 minutes. Microwave 10 seconds to dissolve. - Whip cream to soft peaks with sugar and vanilla. Fold in strained raspberry pureé and gelatin. - Top compote layer with raspberry mousse. Chill 2 hours minimum.

5

Step 5

- Run a warm knife around mold edges. Gently lift rings. Garnish with crushed pistachios and fresh raspberries.

Raspberry Pistachio Mousse Cakes - Step 3

Chef's Notes

For ultra-smooth mousse, strain pistachio paste through a fine sieve.

Chill mixing bowls before whipping cream for better volume.

Use ripe raspberries for the compote to minimize added sugar.

Serving Suggestions

Pair with sparkling rosé or Earl Grey tea. Serve chilled as a light finale to rich meals like roasted duck or lamb.