Description
This Pistachio Mousse Cake combines roasted pistachios with creamy Italian mascarpone for a light and elegant dessert, perfect for springtime celebrations.
Ingredients
Scale
- 1 cup premium shelled pistachios (unsalted and lightly toasted)
- ½ cup granulated white sugar
- ½ cup premium mascarpone cheese, room temperature
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 3 large egg yolks, room temperature
- 1 cup heavy whipping cream (minimum 35% milkfat), ice-cold
- 1 packet (approx. 2 ¼ teaspoons) unflavored gelatin powder
- ¼ cup cold water (for blooming the gelatin)
Instructions
- Place the shelled pistachios and sugar in a blender and pulse until finely ground.
- Pour cold water into a bowl and sprinkle gelatin on top; let bloom for 5-7 minutes.
- In a mixing bowl, combine mascarpone cheese and vanilla, and beat until smooth.
- Microwave bloomed gelatin for 10-15 seconds until melted.
- Whisk egg yolks into warm gelatin, then mix with mascarpone until fully integrated.
- Add the ground pistachio-sugar mixture to the custard base and fold in.
- Whip the heavy cream until soft peaks form.
- Gently fold whipped cream into the pistachio mixture until combined.
- Pour mousse into a springform pan or individual glasses and smooth out the top.
- Transfer to the refrigerator to chill for a minimum of 4 hours.
- Unlatch the outer ring and remove the acetate strip to reveal the finished cake.
- Decorate with whipped cream and chopped pistachios before serving.
Notes
Use pasteurized eggs for safety. For a vibrant color, look for slivered raw green pistachios.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: pistachio, mousse, cake, dessert, Italian dessert