Mango raspberry mousse cake is a light, ethereal dessert with a bold summer flavor. The raspberry and mango make a great combination while the pistachio and crackers offer a wonderful texture and color. The raspberry jelly topping is simply irresistible red and the rich flavor makes it an elegant topping for any cake.
Source: Home Cooking Adventure
Ingredient
Makes about 10-12 servings
pistachio cake
2 eggs
1/3 cup (70g) sugar
2/3 cup (70g) roasted, ground pistachios
1 tablespoon (10g) all-purpose flour
1 tablespoon (15g) butter, melted
Pistachio Crunch White Chocolate
2 oz (60g) white chocolate
1 tablespoon (15g) whipped cream
1/2 cup (50g) roasted pistachios, chopped
Raspberry mousse
10 oz (300g) fresh or frozen raspberries
1/4 cup (50g) sugar
1 tablespoon (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tablespoons (30g) cold water
7 oz (200g) whipped cream (35% fat), chilled
mango mousse cake
10 oz (300g) mango, pureed
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tablespoons (30g) cold water
7 oz (200g) whipped cream (35% fat), chilled
Raspberry jelly
4 oz (120g) fresh or frozen raspberries
2 tablespoons (30g) sugar
1/2 teaspoon (2g) gelatin powder
1 tablespoon (15ml) water
