Description
Savor the heavenly layers of Raspberry Pistachio Mousse Cakes—creamy raspberry mousse meets crunchy pistachios in this stunning dessert, perfect for any occasion.
Ingredients
- Fresh Raspberries
- Shelled Unsalted Pistachios
- Heavy Cream
- Granulated Sugar
- Unflavored Gelatin Powder
- Pure Vanilla Extract
- Unsalted Butter
- All-Purpose Flour
Instructions
- Preheat the oven to 350°F (175°C) and grease cake pans.
- In a bowl, combine flour and sugar; mix in melted butter until smooth.
- Pour batter into prepared pans and bake for 20 minutes or until golden brown. Let cool completely.
- Warm half the raspberries with sugar in a saucepan to create a sauce.
- Bloom gelatin in cold water; then stir it into the warm raspberry sauce.
- Whip heavy cream to stiff peaks; gently fold in the cooled raspberry mixture.
- Layer mousse between cooled cake layers and refrigerate for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Enhance flavor by adding almond extract or substituting hazelnuts for pistachios. For optimal texture and flavor, chill overnight before serving.