Description
A delightful raspberry mousse layered on a crunchy pistachio crust, perfect for any occasion.
Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup unsalted pistachios (finely ground)
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 tsp gelatin powder
- 2 tbsp cold water
- 1 tsp vanilla extract
Instructions
- Prepare the crust by mixing finely ground pistachios with melted butter and pressing into individual serving cups.
- Blend fresh raspberries until smooth, strain if desired, and set aside.
- Whip heavy cream with sugar and vanilla extract until soft peaks form.
- Gently fold raspberry puree into whipped cream until well combined.
- Bloom gelatin in cold water for 5 minutes, then dissolve over low heat before mixing into the raspberry-cream blend.
- Pour the mixture over the prepared crusts and refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with fresh raspberries and crushed pistachios.
Notes
- This dessert can be prepared a day in advance for easier serving.
- Make sure to strain the raspberry puree if you prefer a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 18g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg