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Pistachio Raspberry Crunch mousse cake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Raspberry Mousse:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 cup heavy cream, whipped
1 Tablespoons powder gelatin
3 tablespoons water
For the Pistachio Mousse:
1 cup pistachio paste
1/4 cup granulated sugar
1 cup heavy cream, whipped
1 tablespoons powdered gelatin
3 tablespoons water
For the Topping:
1 cup white chocolate, melted
1/2 cup fresh raspberries
1/4 cup pistachios, chopped
Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan,
Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan, place in the oven and bake for 10 minutes, take it out and let it cool.
Raspberry Mousse: hydrate gelatin in water, keep on the side,In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens, about 10 minutes, add gelatin mix to dissolve,Let cool to close to room temperature . Fold the raspberry mixture into the whipped cream. Spread the mousse over the crust and refrigerate.
Pistachio Mousse: In a medium bowl, combine pistachio paste and sugar. Put water in a glass bowl, place powdered gelatin to dissolve then microwave for 20 seconds to melt gelatin,Fold in the whipped cream.Spread the pistachio mousse over the raspberry mousse layer and refrigerate.
Sprinkle chopped pistachio over the pistachio mousse layer.
Topping: Pour melted white chocolate over the top of the cake. Garnish with fresh raspberries and chopped pistachios.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
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