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*
250ml
double cream
40g
icing sugar
100g
pistachio cream (see intro)
100g
raspberries
FOR THE TOPPING
250g
raspberries
1Tbsp.
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
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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 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.
