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–+ servings
Mini Raspberry and Pistachio Mousse Cakes

Mini Raspberry and Pistachio Mousse Cakes for Indulgent Nights

Mini Raspberry and Pistachio Mousse Cakes are a delightful blend of tangy fruit and nutty crunch, perfect for impressing guests or indulging your sweet cravings.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 cakes
Course: Dessert
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 1 cup Raspberries or substitute with strawberries, blueberries, or blackberries
  • 1 cup Heavy Cream or coconut heavy cream for a dairy-free version
  • 1 tablespoon Gelatin or use agar-agar for vegetarian
  • 3 tablespoons Warm Water for dissolving gelatin
  • 1/4 cup Powdered Sugar adjust to taste
For the Topping
  • 1/4 cup Chopped Pistachios or substitute with almonds or hazelnuts

Equipment

  • blender
  • mixing bowl
  • Electric mixer
  • Fine Sieve
  • spatula
  • mini cake molds
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Wash 1 cup of fresh raspberries and blend until smooth. Strain through a fine sieve to remove seeds.
  2. In a chilled mixing bowl, whip 1 cup of heavy cream on medium speed until soft peaks form, about 3-5 minutes.
  3. Combine 1 tablespoon of gelatin with 3 tablespoons of warm water and stir until dissolved. Allow it to cool slightly.
  4. Fold the raspberry puree and 1/4 cup of powdered sugar into the whipped cream. Slowly drizzle in the cooled gelatin mixture.
  5. Spoon the mousse mixture into mini cake molds, filling them about three-quarters full, and smooth the tops.
  6. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  7. Before serving, remove from molds and sprinkle with chopped pistachios.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 5mgCalcium: 20mg

Notes

Chill your ingredients for maximum volume. Store extra mousse cakes in a tightly sealed container in the fridge for up to 3 days.

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