Description
Delightful and creamy mousse cakes infused with the bright flavors of Meyer lemon and the nutty taste of pistachios.
Ingredients
Scale
- 1 cup unsalted pistachios, shelled
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1/4 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 1/4 teaspoon salt
- 1 teaspoon gelatin
- 2 tablespoons cold water
Instructions
- Preheat the oven to 350°F (175°C).
- Process pistachios and sugar in a food processor until finely ground.
- In a saucepan, combine water, egg yolks, and vanilla, and whisk over medium heat until thickened.
- Remove from heat, stir in pistachio mixture, and let cool.
- Whip cream until stiff peaks form, then fold into the pistachio mixture.
- Dissolve gelatin in cold water then stir into the mousse.
- Pour mousse into prepared cups and chill for at least 4 hours.
- Before serving, whip egg whites and gently fold into the mousse.
- Garnish with additional pistachios and lemon zest.
- Serve chilled and enjoy!
Notes
- For a stronger lemon flavor, add more zest to the mousse.
- Can substitute regular lemon juice if Meyer lemons are unavailable.
- Make sure to whisk the egg whites until very stiff for the best texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mousse cake
- Calories: 320
- Sugar: 15g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg