Description
Delicious Raspberry Pistachio Mousse Cakes that combine the tartness of raspberries with the crunch of pistachios, perfect for dessert lovers.
Ingredients
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup pistachio nuts, finely chopped
- 1/2 cup mascarpone cheese
- 1/4 cup crushed pistachios for garnish
- 1/4 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F.
- In a small bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of 4 individual ramekins or small dessert cups to form a crust.
- Bake for 5 minutes, then remove and let cool.
- In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
- In a large mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Gently fold in the mascarpone cheese and the cooled raspberry mixture until well combined.
- Spoon the mousse mixture over the cooled graham cracker crusts in the ramekins.
- Sprinkle the finely chopped pistachios on top of each mousse.
- Refrigerate for at least 2 hours to set.
- Before serving, garnish each mousse cake with crushed pistachios and a few fresh raspberries.
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- You can use frozen raspberries if fresh ones are not available; just thaw and drain excess liquid before cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 10g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg