Go Back
–+ servings
Pistachio Mousse Cakes

Decadent Pistachio Mousse Cakes You’ll Love to Make

Delightful Pistachio Mousse Cakes are a quick and easy dessert that perfectly balances light mousse and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 cakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mousse Base
  • 2 cups Heavy Whipping Cream Can substitute with coconut cream for dairy-free option.
  • 1 cup Raspberry Puree Substitute with strawberry or blueberry puree for varied flavors.
  • ½ cup Crushed Pistachios Almonds or walnuts can be used as substitutes.
  • 1 cup Powdered Sugar Granulated sugar can be used but may alter texture.
  • 2 teaspoons Gelatin Powder Use agar-agar as a vegetarian alternative.
  • 1 teaspoon Vanilla Extract can be omitted or replaced with almond extract.
Optional Garnish
  • 1 cup Fresh Raspberries For topping.
  • ½ cup Extra Crushed Pistachios For presentation.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Spatula
  • Molds or serving glasses

Method
 

Preparation
  1. In a chilled mixing bowl, whip 2 cups of heavy whipping cream until soft peaks form, about 3-5 minutes.
  2. Gently fold in 1 cup of raspberry puree and ½ cup of crushed pistachios into the whipped cream.
  3. Dissolve 2 teaspoons of gelatin powder in 2 tablespoons of warm water and fold into the mousse.
  4. Spoon the mousse into molds or glasses, cover and refrigerate for at least 4 hours.
  5. Unmold the cakes or serve in glasses and garnish with fresh raspberries and extra crushed pistachios.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best flavor, make ahead a day in advance. Store in an airtight container in the fridge for up to 3 days or freeze for up to a month.

Tried this recipe?

Let us know how it was!