Individual Raspberry-Pistachio Bavarois

Name: Individual Raspberry-Pistachio Bavarois
Yield: Serves 8 servings
Ingredients: For the pistachio cake; 3/4 cup ground hazelnuts (100 grams); 1 1/4 cups powdered sugar (150 grams); 3 egg whites; 3 tablespoons granulated sugar (40 grams); 3 tablespoons pistachio paste (40 grams); For the bavarian mousse; 2/3 cup raspberry purée (150 grams); 3/4 cup cold heavy cream (200 ml); 3 tablespoons granulated sugar (40 grams); 2 sheets gelatin; 16 whole raspberries; To make these, I used a silicone mold with 8 individual heart shapes and was also able to fill 4 half-sphere molds, which I placed in the freezer for a future dessert

GigiCooking @GigiCooking

Hautes-Alpes

Little heart-shaped raspberry mousse cakes with a fresh raspberry center and a soft pistachio cake—this is a dessert worthy of Valentine’s Day!

GigiCooking @GigiCooking

Hautes-Alpes

Little heart-shaped raspberry mousse cakes with a fresh raspberry center and a soft pistachio cake—this is a dessert worthy of Valentine’s Day!

Saved

Ingredients

Serves 8 servings

For the pistachio cake
3/4 cupground hazelnuts (100 grams)
1 1/4 cupspowdered sugar (150 grams)
3egg whites
3 tablespoonsgranulated sugar (40 grams)
3 tablespoonspistachio paste (40 grams)
For the bavarian mousse
2/3 cupraspberry purée (150 grams)
3/4 cupcold heavy cream (200 ml)
3 tablespoonsgranulated sugar (40 grams)
2 sheetsgelatin
16whole raspberries
To make these, I used a silicone mold with 8 individual heart shapes and was also able to fill 4 half-sphere molds, which I placed in the freezer for a future dessert

Saved

Steps

1

Start with the pistachio cake.
Mix the powdered sugar with the ground hazelnuts.
Beat the egg whites until stiff peaks form, gradually adding the granulated sugar.
Gently fold the two mixtures together, then add the pistachio paste.
Spread the batter onto a 13x8-inch (34x20 cm) baking sheet lined with parchment paper.
Bake at 320°F (160°C) for 25 minutes.
Let cool, then cut out 8 heart shapes using a cookie cutter.
2

For the raspberry mousse:
Soften the gelatin sheets in a large bowl of cold water.
Heat the raspberry purée with the granulated sugar in a saucepan.
Remove from heat, add the squeezed gelatin, and mix well. Let cool.
3

Whip the cold heavy cream until stiff peaks form, then fold in the cooled raspberry purée.
Transfer the mixture to a piping bag and pipe it into the bottom of each mold (do not fill to the top!). Press whole raspberries into the mousse, then place a heart-shaped cake on top.
Freeze the molds overnight.
4

Unmold and decorate with melted white chocolate as soon as you remove them from the freezer.
Refrigerate until thawed, then enjoy.