Description
Indulge in the delightful combination of raspberry and pistachio with these light and creamy mousse cakes.
Ingredients
Scale
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup pistachio nuts, finely chopped
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon gelatin powder
- 2 tablespoons water
Instructions
- In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally until the raspberries break down. Remove from heat and let cool slightly.
- In a separate bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom. Then, heat in the microwave for about 10 seconds until dissolved.
- In a large mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Gently fold in the mascarpone cheese, powdered sugar, and salt until well combined.
- Add the dissolved gelatin and half of the raspberry mixture to the cream mixture, folding gently until combined.
- Divide the mousse evenly into serving cups or small cake molds. Refrigerate for at least 2 hours to set.
- Once set, top each mousse with the remaining raspberry mixture and sprinkle with chopped pistachios before serving.
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- You can also use frozen raspberries if fresh ones are not available; just thaw and drain excess liquid before using.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 mousse cake
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg