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Raspberry Pistachio Mousse Cakes

Raspberry Pistachio Mousse Cakes for Effortless Elegance

Raspberry Pistachio Mousse Cakes are a light and airy dessert wrapped in an explosion of flavor and texture, perfect for impressing guests.
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Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 cakes
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 2 cups Heavy Cream Ensure it is cold for optimal whipping
  • 1 cup Raspberry Puree Substitute with strawberry or blueberry puree for variety
  • 1/2 cup Crushed Pistachios Can be swapped with almonds or walnuts
  • 1/2 cup Granulated Sugar Adjust based on sweetness preference
  • 1 tablespoon Gelatin Powder Helps mousse hold its shape
  • 1 teaspoon Vanilla Extract Optional, but suggested for deeper flavor
For Garnish
  • 1 cup Fresh Raspberries Use for visual appeal
  • 1/4 cup Additional Crushed Pistachios Sprinkled on top

Equipment

  • mixing bowl
  • whisk
  • Spatula
  • Molds
  • Refrigerator

Method
 

How to Make
  1. Prepare Whipping Cream: Chill a mixing bowl and whip heavy cream until soft peaks form.
  2. Incorporate Flavors: Fold in raspberry puree and crushed pistachios gently into the whipped cream.
  3. Set Mousse: Dissolve gelatin in warm water and fold into the mousse mixture.
  4. Chill: Spoon mixture into molds, cover with plastic wrap, and refrigerate for at least 3 hours.
  5. Garnish and Serve: Remove from molds and garnish with fresh raspberries and crushed pistachios.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

Optional: Drizzle with melted dark chocolate for an extra layer of indulgence. Chill all equipment for best results.

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