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Raspberry Pistachio Mousse Cakes

Raspberry Pistachio Mousse Cakes: A Fluffy Delight to Impress

These Raspberry Pistachio Mousse Cakes combine creamy mousse and tart compote for a spectacular dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 cakes
Course: Desserts
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Finely Ground Pistachios Ensure freshness for best results.
  • 1 cup Almond Flour Substitute with almond meal if needed.
  • 1/2 cup Sugar Brown sugar can be used for a subtle caramel flavor.
  • 1/2 cup Melted Butter Use coconut oil for a dairy-free option.
  • 1 large Egg Replace with a flax egg for a vegan version.
  • 1 teaspoon Vanilla Extract Clear vanilla can be used for a more neutral color.
For the Mousse
  • 1 cup Heavy Cream Whipping cream can be substituted for a lower fat option.
  • 1 tablespoon Gelatin Use agar-agar as a vegetarian substitute.
For the Raspberry Compote
  • 2 cups Raspberries Frozen raspberries can work well too.
  • 1 tablespoon Lemon Juice Brightens the raspberry compote.
  • 1 tablespoon Cornstarch Thickens the raspberry compote.

Equipment

  • Mixing bowl
  • Blender
  • Saucepan
  • cake molds
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Combine the cake base ingredients and press into cake molds. Bake for 12-15 minutes until golden and allow to cool.
  3. Bloom gelatin in cold water for 5 minutes, then blend with mousse ingredients. Mix in melted gelatin.
  4. Whisk heavy cream until soft peaks form and fold into mousse. Layer over cooled cake bases and refrigerate for 30 minutes.
  5. Cook raspberries with sugar and lemon juice, thicken with cornstarch slurry, and cool before layering over mousse.
  6. Bloom more gelatin, mix with raspberry puree, fold in whipped cream, layer over cooled compote, and chill for at least 4 hours.

Nutrition

Serving: 1cakeCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 120mgPotassium: 220mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Allow cake bases to cool completely before adding mousse. Refrigerate assembled cakes overnight for best results.

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