Description
A delightful dessert featuring layers of creamy raspberry mousse and a lush pistachio base, topped with fresh berries and crushed nuts.
Ingredients
Scale
- ½ cup pistachios (roasted, unsalted, finely ground)
- ¼ cup almond flour
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup pistachios (finely blended)
- 1 cup heavy cream (divided)
- 2 tablespoons sugar (for mousse)
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar (for raspberries)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
- 1 cup raspberries (blended and strained)
- Fresh raspberries & crushed pistachios (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine pistachios, almond flour, sugar, melted butter, egg, and vanilla extract. Whisk until well-blended and press into cake molds.
- Bake for 12-15 minutes until lightly golden, then allow cooling completely.
- Bloom 1 teaspoon gelatin over 2 tablespoons cold water and let it sit for about 5 minutes.
- Blend finely ground pistachios, ½ cup heavy cream, and sugar in a bowl until smooth. Gently warm brewed gelatin and mix it into the pistachio blend.
- Whip the remaining ½ cup heavy cream to soft peaks and fold it into the pistachio mixture carefully.
- Pour pistachio mousse over the cooled crust and chill for about 30 minutes.
- Combine raspberries, sugar, and lemon juice in a saucepan for the compote. Cook over medium heat until raspberries soften, then add cornstarch slurry and cook until thickened. Allow cooling and spread over chilled mousse.
- Bloom another teaspoon of gelatin and mix it with raspberry puree; then whip cream with sugar to soft peaks.
- Fold in raspberry mixture and layer it over raspberry compote. Chill for at least 4 hours.
- Decorate with fresh raspberries and crushed pistachios before serving.
Notes
Ensure to let gelatin bloom properly and avoid overmixing the whipped cream for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg