Description
Silky pistachio mousse layered with vibrant raspberry mousse and crowned with fresh berries.
Ingredients
- Fresh raspberries
- Pistachio paste
- Heavy cream
- Gelatin powder
- Granulated sugar
- Vanilla extract
- White chocolate
- Milk
- Crushed pistachios (for base and garnish)
- Powdered sugar
- Lemon juice
- Whipped cream (optional topping)
Instructions
- Create the base by pressing crushed pistachios mixed with a little melted white chocolate into ring molds; chill to set.
- Bloom gelatin in cold water. Warm milk and dissolve bloomed gelatin into it.
- For pistachio layer: whisk pistachio paste with sugar and vanilla, fold in whipped cream, then gently mix in half the gelatin mixture. Pour over base and chill 1–2 hours.
- For raspberry layer: blend raspberries with sugar and lemon juice, strain seeds, gently warm and stir in remaining gelatin mixture. Fold in whipped cream.
- Pour raspberry mousse over set pistachio layer. Chill at least 2 more hours until firm.
- Carefully unmold and garnish with fresh raspberries and chopped pistachios for a vibrant finish.
Notes
- Chill time is crucial for the mousse to set properly.
- Use fresh raspberries for the best flavor and presentation.
- Optional whipped cream can be added for extra richness.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chill
- Cuisine: Fusion
Nutrition
- Serving Size: 1 mini mousse cake
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg