Description
A luxurious dessert with layers of creamy raspberry and pistachio mousse on a graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 2 cups heavy cream
- 2 egg whites
- 2 tablespoons gelatin
- 1 cup pistachio paste
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). Crush graham crackers until finely ground. Combine with melted butter and press into a springform pan. Bake for 10 minutes and cool.
- Make the Raspberry Compote: In a saucepan, cook raspberries with sugar on medium heat for 5-7 minutes until thick. Cool completely.
- Prepare the Raspberry Mousse: Whip 1 cup heavy cream until soft peaks form. Beat egg whites until stiff. Fold in raspberry compote and gelatin, then folded whipped cream. Pour over crust and chill for at least 2 hours.
- Make the Pistachio Mousse: Whip remaining heavy cream until soft peaks. Mix pistachio paste with melted gelatin, then fold in whipped cream until silky.
- Layer the Mousse: Pour pistachio mousse over raspberry layer. Chill for another 4 hours or overnight.
- Garnish: Decorate with fresh raspberries and crushed pistachios before serving.
Notes
Make-ahead: Prepare a day in advance for best flavors. Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg