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Raspberry Pistachio Mousse Cakes

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A delightful dessert showcasing the tartness of fresh raspberries and the nuttiness of pistachios, encased in a creamy mousse.

Ingredients

Scale
  • 1 cup fresh raspberries
  • 1/2 cup pistachios, finely chopped
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1/4 cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons gelatin
  • 1/4 cup water

Instructions

  1. Dissolve the gelatin in water and let it sit for 5 minutes.
  2. Puree the raspberries until smooth.
  3. Whip the heavy cream and sugar until soft peaks form.
  4. Fold in the mascarpone and raspberry puree.
  5. Melt the gelatin and mix it into the raspberry mousse.
  6. Fold in the chopped pistachios.
  7. Spoon the mixture into small cake molds.
  8. Refrigerate for at least 4 hours.
  9. Unmold the mousse cakes and serve with extra raspberries and pistachios.

Notes

For a lighter version, consider replacing heavy cream with coconut cream or Greek yogurt. Experiment with different berry varieties or nuts for a unique twist.

Nutrition

Find it online: https://www.goandweb.com/raspberry-pistachio-mousse-cakes/