Ingredients
Equipment
Method
Step-by-Step Instructions
- Chill Equipment: Place a mixing bowl in the refrigerator for about 10 minutes.
- Whip Cream: Pour in the heavy cream and beat it with an electric mixer on medium speed for 3-4 minutes until soft peaks form.
- Fold Ingredients: Gently fold in the raspberry puree and crushed pistachios into the whipped cream using a spatula.
- Prepare Gelatin: In a small bowl, dissolve the gelatin powder in warm water according to the package instructions, then fold into the mousse.
- Chill Mousse: Spoon the mousse mixture into individual molds, cover tightly with plastic wrap, and refrigerate for at least 3 hours.
- Garnish and Serve: Carefully remove the mousse from the molds and garnish each cake with fresh raspberries and crushed pistachios before serving.
Nutrition
Notes
Chill everything properly and measure ingredients precisely for best results. Customize flavors carefully.