Mango Raspberry Mousse Cake

Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.

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Ingredients

Makes about 10-12 servings

Pistachio Cake
2 eggs
1/3 cup (70g) sugar
2/3 cup (70g) roasted pistachios, ground
1 tbsp (10g) all-purpose flour
1 tbsp (15g) butter, melted

White Chocolate Pistachio Crunch
2 oz (60g) white chocolate
1 tbsp (15g) whipping cream
1/2 cup (50g) roasted pistachios, chopped

Raspberry Mousse
10 oz (300g) fresh or frozen raspberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), chilled

Mango Mousse
10 oz (300g) mango, puree
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), chilled

Raspberry Jelly
4 oz (120g) fresh or frozen raspberries
2 tbsp (30g) sugar
1/2 tsp (2g) gelatin powder
1 tbsp (15ml) water


Background music: Never Wanna Grow Up by Katrina Stone (Never Wanna Grow Up) Artlist
Land Called Fantasy by Ziv Moran (Following You) Artlist
The Rhythm Of Memories by Assaf Ayalon (Earth) Artlist

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