Description
Delicate mini cakes featuring raspberry mousse with a crunchy pistachio topping, perfect for any occasion.
Ingredients
Scale
- 1 cup raspberries
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed pistachios
- 1 tablespoon gelatin
- 1/4 cup water
- Chocolate or biscuit base (optional)
Instructions
- Combine the raspberries with half of the sugar in a saucepan. Cook over medium heat, stirring gently until the berries soften, about 5-7 minutes.
- Strain the raspberry mixture through a fine mesh strainer to remove the seeds.
- Sprinkle gelatin over the water in a separate bowl. Let it bloom for 5 minutes, then heat gently until dissolved.
- Whip the heavy cream with the remaining sugar and vanilla extract until soft peaks form.
- Fold the cooled raspberry puree and dissolved gelatin into the whipped cream gently.
- Prepare dessert cups with a base if desired, and spoon the mousse mixture on top.
- Sprinkle crushed pistachios on top, then refrigerate for at least 4 hours to set.
Notes
These mousse cakes can be made a day in advance. For dairy-free, use coconut cream.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 15mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg