Description
A delicious raspberry pistachio mousse cake with a light and creamy texture.
Ingredients
Scale
- 1 cup raspberries
- 1/2 cup pistachios, chopped
- 2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons gelatin
- 1/4 cup water
Instructions
- Prepare the gelatin by soaking it in water.
- Whip the heavy cream with sugar and vanilla until soft peaks form.
- Mix the raspberries and pistachios in a bowl.
- Heat the soaked gelatin until dissolved and mix it into the whipped cream.
- Fold in the raspberry and pistachio mixture.
- Pour into cake molds and refrigerate for at least 4 hours.
- Unmold and serve chilled.
Notes
- Use fresh raspberries for better flavor.
- Store leftovers in the fridge.
- Garnish with additional raspberries and pistachios if desired.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: raspberry pistachio mousse cakes