🍰✨ Pistachio Raspberry Crunch Mousse Cake ✨🍰
Ingredients:
Crust:
1 cup crushed pistachio cookies
3 tbsp melted butter
Crunch Layer:
½ cup crushed freeze-dried raspberries
¼ cup chopped roasted pistachios
½ cup white chocolate, melted
1 tbsp rice cereal (optional for added crunch)
Raspberry Mousse:
1 cup fresh raspberries
2 tbsp sugar
1 tsp lemon juice
1½ tsp gelatin
2 tbsp cold water
¾ cup heavy cream, whipped
Pistachio Mousse:
¾ cup pistachio paste
2 tbsp sugar
1 tsp vanilla extract
1½ tsp gelatin
2 tbsp cold water
¾ cup heavy cream, whipped
Topping:
Fresh raspberries
Crushed pistachios
Optional: gold dust or white chocolate drizzle
Instructions:
Prepare crust:
Mix crushed pistachio cookies and melted butter. Press into the bottom of a springform pan. Chill.
Make crunch layer:
Mix freeze-dried raspberries, pistachios, and rice cereal into melted white chocolate. Spread over crust. Chill until firm.
Raspberry mousse:
Puree raspberries with sugar and lemon juice. Strain seeds.
Bloom gelatin in water 5 min, then melt and stir into raspberry mix. Cool slightly.
Fold in whipped cream. Pour over crunch layer. Chill until set.
Pistachio mousse:
Mix pistachio paste, sugar, and vanilla.
Bloom gelatin in water, melt, and stir into pistachio mixture. Cool slightly.
Fold in whipped cream. Pour over raspberry layer. Chill at least 4 hours or overnight.
Decorate:
Top with fresh raspberries, crushed pistachios, and optional gold or white chocolate drizzle.
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