Ingredients
Scale
- 1 cup fresh raspberries
- 1/2 cup sugar (for raspberry sauce)
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted pistachios (shelled and chopped)
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- Additional pistachios and raspberries for garnish
- Optional: raspberry jam or preserves
Instructions
- Puree 1 cup of raspberries with 2 tablespoons of sugar, strain to remove seeds, and set aside.
- Toast the chopped pistachios in a dry skillet over medium heat until aromatic, then cool and chop further if desired.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in the raspberry sauce.
- Fold in the toasted pistachios into the whipped cream mixture. Optionally, fold in raspberry preserves for extra sweetness.
- Layer the pistachio mousse in individual mold rings or a cake pan, alternating with raspberry sauce or jam. Refrigerate for at least 4 hours until set.
- Decorate with fresh raspberries, chopped pistachios, and drizzle with raspberry sauce before serving.
Notes
- Use fresh, ripe raspberries for vibrant flavor and color.
- Ensure gelatin is fully dissolved to prevent graininess.
- Chill thoroughly for a perfect mousse texture.
- Add layers of raspberry jam or preserves for visual appeal and extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 350 kcal Kcal
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg