We’ve used pistachio cream, or crème, for this pillowy soft-set mousse, as it’s sweeter, smoother and thicker than pistachio butter. Elevate it further with a few shavings of white chocolate on top, if you like.
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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Cal/Serv:
314
Ingredients
2 medium egg whites*
250 ml double cream
40 g icing sugar
100 g pistachio cream (see intro)
100 g raspberries
FOR THE TOPPING
250 g raspberries
1 Tbsp. icing sugar
2 slivered pistachios
Directions
Step 1 In a large bowl, beat the egg whites, using a handheld electric whisk, until they hold stiff peaks. In a separate large bowl, whisk the cream, icing sugar and pistachio cream until the mixture just holds its shape.
Step 2Using a large metal spoon, gently fold the egg whites into the cream mixture until combined.
Step 3Arrange 100g raspberries in the bases of 6 small glasses and spoon over the pistachio mousse mixture. Gently smooth to level and chill for at least 3hr to firm up slightly (the mousse will still be quite soft).
Step 4For the topping, mash 150g of the raspberries and the icing sugar together using a fork, until the raspberries have broken down. Cover and chill, if not serving immediately.
Step 5To serve, spoon the mashed raspberries on top of the mousses. Dot over remaining whole raspberries and sprinkle over the pistachio slivers. Serve immediately.
GET AHEAD Prepare mousses to end of step 3, and topping to end of step 4, up to 1 day ahead; chill separately. Complete recipe to ser
*Pregnant women, infants and the elderly are advised to eat raw eggs only if they have the British Lion Mark
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
