Description
Mini Raspberry Pistachio Mousse Cakes combine tangy raspberries and crunchy pistachios for a delightful, no-bake dessert.
Ingredients
Scale
- 1 cup Heavy Cream
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 8 ounces Cream Cheese
- 1 tablespoon Gelatin
- 2 tablespoons Water
- 1 pinch Salt
- 1 cup Raspberries
- 1/2 cup Pistachios
Instructions
- In a small bowl, dissolve gelatin in water and let bloom for 5 minutes. Gently heat the mixture until melted and then set aside to cool slightly.
- Whip the heavy cream with sugar until soft peaks form, about 3-5 minutes. Add in vanilla extract and a pinch of salt. In a separate bowl, beat the softened cream cheese until smooth, then blend in the melted gelatin gently.
- Carefully fold the cream cheese mixture into the whipped cream until well incorporated, taking care not to deflate the whipped cream.
- Layer a generous amount of crushed pistachios at the bottom of serving cups. Gently spoon the mousse mixture on top, smoothing out the surface with a spatula.
- Place the assembled mousse cups in the refrigerator and chill for at least 4 hours until they are fully set and firm to the touch.
- Just before serving, top each mousse cake with fresh raspberries for a burst of color and flavor.
Notes
- Use cold heavy cream for better whipping results.
- Consider pureeing some raspberries for a sauce.
- Unsalted pistachios are preferable.
- Gelatin can be substituted with agar-agar for a vegetarian option.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mousse cake
- Calories: 250
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Mini Raspberry Pistachio Mousse, Mousse Dessert, No-Bake Dessert