Pistachio Raspberry Lime Mousse Cake :: Home Cooking Adventure

40 minutes + set time

20 minutes

One hour + set time

• Provides about 10-12 servings
• Pistachio sponge cake
• 2 Eggs, separated
• 1/3 cup (70 g) sugar
• 1/4 tsp (1 g) salt
• 2/3 cup (70 g) Roasted, ground pistachios
• 2 spoons (20 g) flour for any purpose
• 1 tsp (5 g) Pistachio extract
• Crunch pistachio
• For pistachio paste
• 1 cup (100 g) pistachios, roasted
• 1 tbsp (8 g) powdered sugar
• 1/4 tsp (1 g) salt
• For the crunch
• 1 cup (80 g) Paillete Feuilletine or corn flakes
• 1.5 ounces (45 g) White chocolate, melted
• 1/2 tsp (3 g) Pistachio extract
• White chocolate lime mousse
• 8 ounces (230 g) White chocolate cut into small pieces
• 2/3 cup (160 g) whipping cream
• 2 teaspoons (8 g) gelatin powder
• 3 tbsp (45 ml) cold water
• Lime scraping
• 1 1/2 cups (360 g) whipping cream (35% fat), cooled
• 4 ounces (120 g) Fresh raspberries
• For decoration
• Fresh rosemary
• Fresh raspberries
• White chocolate truffles
• sugar powder

1. Preheat the oven to 300 F (150C). Roast the 1 2/3 cups (170 g) raw pistachios for 10 minutes. Divide 2/3 cup (70 grams) for the sponge cake and 1 cup (100 grams) for the pistachio paste.

2. 
   Make the pistachio sponge cake. Preheat the oven to 325 F (160C). Grease an 8-inch (20 cm) pan with butter and line with baking paper.

3. Separate the whites from the yolks. Add salt to the egg whites and start whisking until foamy.

4. Gradually add sugar and continue to whisk until soft peaks form.

5. Gently fold in beaten egg yolks, ground roasted pistachios and flour.

6. Pour the batter into the prepared pan and bake for 17-20 minutes until a toothpick inserted in the center comes out clean. Do not overcook.

7. Cool completely.

8. 
   Prepare the pistachio paste. Place the remaining roasted pistachios into a food processor bowl. Add powdered sugar and salt and process for about 5 minutes until a thick dough is obtained.

9. Transfer the dough to a medium bowl. Add melted chocolate and pistachio extract and stir to combine. Add Pilate Pilatin and stir to combine.

10. Spread the pistachio crunch on top of the pistachio cake, leaving a limit of ½ inches (1 cm).

11. Refrigerate until the mousse is ready.

12. 
    Make the white chocolate mousse and lime. In a heatproof bowl add the white chocolate and 2/3 cup (160 g) whipped cream. Place the bowl on a pot with boiling water, over low heat, until all the chocolate has melted.

13. Meanwhile, dissolve gelatin in cold water and let it rise for about 5 to 10 minutes. Place the gelatin on low heat only until the gelatin melts and pour it over the melted chocolate mixture. Add lime zest, stir to combine and allow the chocolate mixture to cool completely at room temperature.

14. Whip the remaining 1 1/2 cups (360 grams) of the chilled whipped cream until soft peaks form. Add the melted white chocolate mixture and mix until a uniform mixture is obtained.

15. Transfer the mousse to a perfusion bag with a standard tip measuring ½ inches (1 cm).

16. Add a ring around the cake and line with an acetate sheet. Sprinkle a little mousse on the edges and over the crunch.

17. Arrange the fresh raspberries and cover with the remaining mousse.

18. Refrigerate the cake for 4-6 hours or more overnight.

19. Garnish the cake with fresh rosemary, fresh raspberries, white chocolate truffles and dust with powdered sugar. have a nice time!