Mini Raspberry Pistachio Mousse Cakes (Printable)
Delicate individual cakes with pistachio sponge, creamy pistachio mousse, vibrant raspberry mousse, and glossy raspberry glaze.
# What You Need:
→ Pistachio Sponge
01 - 2.1 oz pistachios, finely ground
02 - 1.4 oz all-purpose flour
03 - 2 large eggs
04 - 2.1 oz granulated sugar
05 - 1 oz unsalted butter, melted
06 - 0.5 tsp baking powder
07 - Pinch of salt
→ Pistachio Mousse
08 - 0.6 cup whole milk
09 - 3.5 oz pistachio paste
10 - 3 egg yolks
11 - 1.6 oz granulated sugar
12 - 3 sheets gelatin (0.2 oz), soaked in cold water
13 - 0.8 cup heavy cream, whipped
→ Raspberry Mousse
14 - 7 oz fresh or frozen raspberries
15 - 2.1 oz granulated sugar
16 - 2 tbsp lemon juice
17 - 3 sheets gelatin (0.2 oz), soaked in cold water
18 - 0.8 cup heavy cream, whipped
→ Raspberry Glaze
19 - 3.5 oz raspberry purée, strained
20 - 1.8 oz granulated sugar
21 - 2 sheets gelatin (0.14 oz), soaked in cold water
→ Garnish
22 - 1 oz chopped pistachios
23 - Fresh raspberries
# Steps:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - Beat eggs and sugar until pale and fluffy. Gently fold in ground pistachios, flour, baking powder, and salt. Stir in melted butter. Spread batter evenly onto the prepared tray. Bake for 12-15 minutes until lightly golden. Let cool, then cut into circles using a ring mold (2.5 inch diameter).
03 - Heat milk with pistachio paste in a saucepan until just simmering. Whisk egg yolks and sugar separately. Gradually pour hot pistachio milk over yolks, whisking constantly. Return mixture to the saucepan and cook gently until thickened slightly (do not boil). Remove from heat and stir in soaked gelatin until dissolved. Cool to room temperature, then fold in whipped cream.
04 - Blend raspberries with sugar and lemon juice, then strain to remove seeds. Warm a third of the purée and dissolve soaked gelatin in it. Mix with remaining purée, then cool to room temperature. Fold in whipped cream.
05 - Place a sponge circle in the base of each mini cake ring or silicone mold. Pipe or spoon pistachio mousse over the sponge, smooth the surface, and refrigerate for 30 minutes to set. Add a layer of raspberry mousse, smooth the tops, and freeze for at least 3 hours.
06 - Warm raspberry purée and sugar in a saucepan. Remove from heat and stir in soaked gelatin until melted. Cool until slightly thickened but still pourable.
07 - Unmold frozen cakes and place on a wire rack. Pour raspberry glaze over each cake to coat. Transfer to the refrigerator and allow to thaw for 2 hours before serving. Garnish with chopped pistachios and fresh raspberries.
# Expert Advice:
01 -
- The striking layers make these look like they came from a French patisserie window
- They can be assembled days ahead and actually taste better after resting
02 -
- The freezing step is essential warm mousse will slide right off when you try to glaze it
- Work quickly when pouring the glaze it starts setting as soon as it hits the cold cake
03 -
- Tap the molds firmly on the counter after adding each mousse layer to eliminate air pockets
- Run a thin knife under hot water and dry it before slicing for perfectly clean cuts