Description
A delightful layered dessert combining rich pistachio mousse and tart raspberry compote for an indulgent experience.
Ingredients
Scale
- ½ cup pistachios (roasted, unsalted, finely ground)
- ¼ cup almond flour
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup pistachios (finely blended)
- 1 cup heavy cream
- 2 tablespoons sugar for the mousse
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract for the raspberry mousse
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar for the raspberry layer
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
- 1 cup raspberries (blended and strained) for the top layer of mousse
- 2 tablespoons sugar for the raspberry mousse
- 1 cup heavy cream for the raspberry layer
- 1 teaspoon gelatin powder for the raspberry mousse
- 2 tablespoons cold water to bloom again
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla in a large bowl until a dough forms.
- Press the mixture into molds, then bake for 12–15 minutes or until golden. Allow to cool.
- Bloom the gelatin in cold water for 5 minutes.
- Blend pistachios, heavy cream, sugar, and vanilla until smooth.
- Heat the bloomed gelatin until dissolved and mix into the pistachio blend.
- Whip heavy cream until soft peaks form, then fold into the pistachio mixture.
- Layer the pistachio mousse over the cooled crust and chill for about 30 minutes.
- Cook raspberries, sugar, and lemon juice over medium heat for about 5 minutes.
- Stir in the cornstarch slurry and cook until thickened, then cool completely.
- Spread raspberry compote over the pistachio mousse.
- Bloom the gelatin in cold water for 5 minutes again.
- Warm raspberry puree and mix in the bloomed gelatin.
- Whip cream, sugar, and vanilla until soft peaks form.
- Fold the raspberry mixture into the whipped cream.
- Pipe or spread raspberry mousse over the compote.
- Chill for at least 4 hours or overnight.
Notes
For a vegan option, substitute the egg with flaxseed meal and replace gelatin with agar-agar.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg