Raspberry Pistachio Mousse Cakes are individual no bake cakes that are pretty and flavourful. A biscuit crumb with added Pistachio and then layered with pistachio cream, raspberry compote and raspberry mousse that is semi set for easy serving.

Take a look at our full range of Natural Flavoured Icing Sugars here.

Ingredients

Base

• 85/90g Gingernut biscuits approx 8 biscuits
• 30g Pistachios crushed
• 30g Melted unsalted butter
• 1 Tbsp Honey

Compote

• 150g Frozen Raspberries
• 20g Caster Sugar
• 30g Sugar and Crumbs Natural Flavoured Raspberry Ripple Icing Sugar
• 1 Tbsp Lemon Juice
• 1 Tsp Cornstarch
• 2 Tbsp Water

Mousse

• 150g Whipping it Up Raspberry Ripple
• 80ml Water ( Lukewarm )
• 300ml Double Cream
• 1 1/2Tsp Gelatin Powder
• 2 Tbsp Water

Pistachio Cream

• 200ml Double Cream
• 2 Tbsp Pistachio Cream
• Lime Food Colouring (optional)

Fresh Raspberries & Pistachios to serve

Method

• Start by making the base crush the biscuits and pistachios until fine crumbs. Add in the melted butter and honey and stir in.
• Separate the crumbs between the 12 silicone cases or one 7 inch tin, pat down with the back of a spoon.
• Next make the compote by adding the frozen raspberries, sugar, icing sugar and lemon juice to a pan. Heat over a medium heat until the raspberries are softened. Next add the cornflour and 2 Tbsps of water to a small jug and stir until dissolved, add this to the pan of fruit and stir in. This will allow the compote to thicken ( more jam like ). Set aside.
• To make the Pistachio cream – Whisk the 120ml Double Cream until soft peaks, add the Icing Sugar and Pistachio Cream and whisk in. Set aside.
• Now make the Raspberry Mousse – In a clean oil free whisking bowl add the whipping it up and 80ml water, whisk for 4-6 minutes on a medium speed until it resembles a smooth meringue mix.
• In a separate bowl whisk the double cream until soft peaks, then fold in the whipping it up mix.
• In a pan add the 2 Tbsps of water and sprinkle over the 1 1/2tsp of gelatine powder, stir until dissolved and leave to bloom for a minute. Now heat the gelatine up till it turns back to liquid, add 2 Tbsp’s of the compote and stir in. Then add all of this liquid to the raspberry mousse so it’s combined. This will semi set the mousse.
• Assembly – Add the Pistachio cream to each cupcake case about a tbsp in each. Use a palette knife to spread to an even layer. Now add a tsp of the compote to each one and spread out. Lastly add a large dollop of the Raspberry Mousse to each one and then using the palette knife spread to make an even top.
• Place all the cupcake cases on a tray you can fit in the fridge and then place in the fridge to set for a minimum of 3 hours.

Before serving remove from the cases and add fresh Raspberries and Pistachio Nuts to the top to decorate.

Keep in the fridge – will keep for 3 days.