Description
A delightful dessert featuring layers of raspberry mousse and pistachio cream, served on a crunchy biscuit crust.
Ingredients
Scale
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla essence
- 1/2 cup shelled and finely chopped pistachios
- 1/4 cup softened cream cheese
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon almond essence
- 1/2 cup crushed digestive biscuits
- 3 tablespoons melted unsalted butter
- Pinch of sea salt
Instructions
- Place raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. Stir gently for about 5 minutes until the raspberries soften and the sauce thickens. Remove from heat and let cool completely.
- In a separate bowl, whip heavy whipping cream with vanilla essence until soft peaks form. Incorporate the cooled raspberry sauce into the whipped cream.
- In another bowl, mix softened cream cheese with confectioners’ sugar and almond essence until creamy. Fold in finely chopped pistachios.
- For the crust, combine crushed digestive biscuits, melted butter, and a pinch of sea salt. Press firmly into the base of individual dessert cups or a small cake pan.
- Spoon raspberry mousse over the biscuit crust, followed by a layer of pistachio cream. Repeat layering if using a larger dish, finishing with the pistachio layer on top.
- Cover with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight.
- Top with extra fresh raspberries and a sprinkle of chopped pistachios before serving.
Notes
- For best results, refrigerate overnight to enhance flavor and texture.
- Feel free to adjust the sweetness by adding more or less sugar to the raspberry sauce.
- Can be made in advance for parties or gatherings.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg