Pistachio & Meyer Lemon Mousse Cakes Recipe
Ingredients:
For the Pistachio Cake:
– 1 cup shelled pistachios, finely ground
– 1 cup all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1/2 cup milk
For the Meyer Lemon Mousse:
– 1 cup heavy cream
– 1/2 cup powdered sugar
– Zest of 2 Meyer lemons
– 1/4 cup Meyer lemon juice (from about 2 lemons)
– 1 tsp gelatin powder
– 2 tbsp cold water
– Yellow food coloring (optional)
For the Pistachio Garnish:
– 1/2 cup shelled pistachios, chopped
Instructions:
Make the Pistachio Cake:
1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. Prepare Dry Ingredients: In a bowl, whisk together the finely ground pistachios, flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Mixtures: Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
6. Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Meyer Lemon Mousse:
1. Bloom Gelatin: In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5 minutes to bloom.
2. Whip Cream: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
3. Add Lemon Zest and Juice: Mix in the Meyer lemon zest and juice.
4. Incorporate Gelatin: Microwave the bloomed gelatin for 10 seconds until melted and clear. Gradually pour the melted gelatin into the whipped cream mixture while beating continuously until fully incorporated.
5. Color: Add yellow food coloring if desired, mixing until uniform in color.
6. Chill: Chill the Meyer lemon mousse in the refrigerator for about 1 hour, until it firms up slightly.
Assemble the Mousse Cakes:
1. Cut Cake Rounds: Using a 3-inch round cookie cutter or a glass, cut out rounds from the cooled pistachio cake. You should get about 6 rounds.
2. Mold Cakes: Place each cake round at the bottom of a 3-inch pastry ring or mold, or use a cleaned and trimmed aluminum can as a mold.
3. Add Mousse: Spoon or pipe the Meyer lemon mousse on top of each cake round, smoothing the top with a spatula.
4. Garnish: Sprinkle chopped pistachios over the mousse layer for garnish.
5. Set: Refrigerate the mousse cakes for at least 2 hours, or until the mousse is set.
Serve:
1. Unmold: Carefully remove the pastry rings or molds from the mousse cakes.
2. Plate:Transfer each mousse cake to a serving plate using a spatula.
3. Garnish: Garnish with additional pistachios and lemon zest if desired.
4. Enjoy: Serve chilled and enjoy the delightful combination of pistachio and Meyer lemon flavors!
Yield:This recipe makes 6 individual Pistachio & Meyer Lemon Mousse Cakes.
Perfect for Impressing Guests: These elegant and refreshing mousse cakes are perfect for special desserts or any occasion where you want to impress!
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