This was the easiest mousse cake ever! I've made this for my father and parents in-law's birthday 2 weeks ago. I'm just sad that my father is in the The Philippines that he didn't able to eat his share. But on the other hand, my parents in-law and the visitors enjoyed it. Raspberry and pistachio indeed a very good combo.
berry pistachio mousse cake - makes 9 inch round cake
Sponge cake recipe here. Bake the sponge cake in an 8 inch baking tin and then slice in the middle (horizontal). I only used half sponge in this recipe, you can freeze the other half for future use.
kirsch syrup
kirsch syrup
3 tbsp water
2 tbsp kirsch
- In a small sauce pan bring sugar and water to boil until sugar dissolve. Turn off the heat and let cool completely. Stir in the kirsch.
pistachio mousse
260g whipping cream
50g pistachio paste
140g milk
3 egg yolks
50g sugar
3 gelatin sheets
- Soak gelatin in cold water.
- Line the base of 8 inch mousse ring with plastic wrap. You can also use springform pan.
- Bring milk and pistachio paste to boil. Beat the yolks and sugar until combine. While whisking pour hot milk over the yolk mixture then return the mixture into the pan and cook over low heat. Continue whisking until it reach 80 C.Take it off the heat, strain and stir in softened gelatin until it dissolves. Set aside to cool down.
- Whip the cream until soft peak. Spoon 1/3 of the cream into the mixture and fold gently to combine.
- Pour the mixture back into the whipped cream and fold gently to combine.
- Pour the mixture into prepare mousse ring or springform pan. Place in the freezer for at least 6 hours or overnight.
raspberry mousse - make this once the sponge cake and pistachio mousse has been assembled.
325 g raspberry puree, seeds removed
sugar (depends how sweet is your raspberry)
5 gelatine sheets
240 g whipping cream
- Soak gelatin in cold water.
- Place raspberry puree in a small pan, add sugar little by little until you reach the sweetness you like. Bring the mixture to a boil.
- Remove from heat and stir in softened gelatin until dissolves. Set aside to cool down (use ice bath to speed up the process).
- Whip the cream until soft peak. Spoon 1/3 of cream into room temperature raspberry puree and fold gently. Pour the mixture back into the whipped cream and fold gently to combine.
to assemble
- Line the inside of a 9 inch mousse ring with acetate liner. Cut the strawberries in half and arrange around the mousse ring. Place the sponge cake at the bottom of the mousse ring and make sure it is centered. Brush the sponge cake with kirsch syrup.
- Place the frozen pistachio mousse on top of the sponge cake.
- Pour the raspberry mousse and spread evenly. Refrigerate until set.
Ugly innard shot and I over-soaked the sponge cake.
This is how the big mousse cake looks like. Sponge cake was perfect! Raspberry and pistachio mousse was really light, soft and delicious.