Raspberry Pistachio Mousse Cakes (Print View)

Rich pistachio and raspberry mousse cakes layered with almond crust, highlighted by bright compote and whipped cream.

# What You'll Need:

→ Cake Base

01 - 60 grams pistachios, roasted, unsalted, finely ground
02 - 25 grams almond flour
03 - 25 grams granulated sugar
04 - 30 grams unsalted butter, melted
05 - 1 large egg
06 - 2.5 millilitres vanilla extract

→ Pistachio Mousse

07 - 60 grams pistachios, finely blended
08 - 240 millilitres heavy cream
09 - 25 grams granulated sugar
10 - 5 grams gelatin powder
11 - 30 millilitres cold water
12 - 2.5 millilitres vanilla extract

→ Raspberry Compote Layer

13 - 125 grams fresh or frozen raspberries
14 - 25 grams granulated sugar
15 - 5 millilitres lemon juice
16 - 3 grams cornstarch
17 - 15 millilitres water

→ Raspberry Mousse

18 - 125 grams raspberries, blended and strained
19 - 25 grams granulated sugar
20 - 240 millilitres heavy cream
21 - 5 grams gelatin powder
22 - 30 millilitres cold water
23 - 2.5 millilitres vanilla extract

# Directions:

01 - Preheat oven to 175°C. In a bowl, combine ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until homogenous.
02 - Press the pistachio mixture into the base of silicone dome molds or ring molds, creating a flat layer. Bake for 12–15 minutes until set and lightly golden. Allow bases to cool completely before proceeding.
03 - In a small bowl, sprinkle gelatin powder over cold water and allow to bloom for five minutes.
04 - Blend pistachios with cream, sugar, and vanilla extract until smooth. Gently heat the bloomed gelatin until fully dissolved, then incorporate into the pistachio mixture. Whip the remaining cream until soft peaks form and fold gently into the pistachio base to maintain volume.
05 - Distribute the pistachio mousse over the cooled cake bases in the molds, smoothing the tops. Chill for at least 30 minutes to set.
06 - In a saucepan, simmer raspberries, sugar, and lemon juice over medium heat for 5 minutes or until the fruit softens. Stir in the cornstarch slurry and cook until the compote thickens. Set aside to cool completely.
07 - Once cooled, spread a thin layer of raspberry compote over the pistachio mousse in each mold. Refrigerate while preparing the next layer.
08 - Place gelatin powder over cold water in a small bowl and let bloom for 5 minutes.
09 - Gently warm raspberry puree and fully dissolve the bloomed gelatin within it. Let the mixture cool briefly. Whip cream, sugar, and vanilla extract to soft peaks. Fold in the raspberry-gelatin mixture until evenly combined.
10 - Pipe or spoon the raspberry mousse over the compote layer, smoothing the surface. Refrigerate the assembled cakes for at least 4 hours or until fully set, preferably overnight.
11 - Garnish each cake with fresh raspberries and finely chopped pistachios. Serve well chilled.

# Notes:

01 - For best texture, serve the cakes thoroughly chilled to allow for clean slicing and vibrant flavor.

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