Pistachio cake to go

Ingredients

Pistachio Sponge

4 eggs

110 grams (3.9 ounces) sugar

87 grams (3.1 ounces) flour

33 grams (1.2 ounces) butter

33 grams (1.2 ounces) white chocolate

0.66 tablespoons (2 teaspoons) starch

33 grams (1.2 ounces) pistachio paste

7 grams (0.25 ounces) baking powder

Pistachio Mousse

300 grams (10.6 ounces or 1.25 cups) cream

150 grams (5.3 ounces or 0.63 cups) milk

10 grams (0.35 ounces or 2 teaspoons) gelatin

60 grams (2.1 ounces or 0.25 cups) water for gelatin

100 grams (3.5 ounces) white chocolate

50 grams (1.8 ounces) pistachio paste

Instructions

Step 1

Step 1: Sift the flour together with cornstarch and baking powder. This helps prevent lumps and ensures an even texture.

Step 2

Step 2: Melt the butter and white chocolate, stirring occasionally. Cool to room temperature. Use a double boiler to avoid burning the chocolate.

Step 3

Step 3: Separate the eggs into yolks and whites. Start whipping the yolks with a mixer, gradually adding the sugar in a thin stream. Whip the yolk mixture until it's fluffy and light. The mixture should double in volume and turn pale yellow.

Step 4

Step 4: Add the pistachio paste to the yolk mixture and whip for another 1-2 minutes until evenly colored. Ensure the paste is smooth and without lumps.

Step 5

Step 5: Pour in the melted chocolate and butter mixture and whip until smooth. Make sure the chocolate mixture is at room temperature to avoid curdling the eggs.

Step 6

Step 6: Whip the egg whites to stiff peaks. The peaks should stand up straight and not fold over.

Step 7

Step 7: In three parts, fold in the flour mixture and whipped egg whites into the yolk mixture (alternate between adding flour and egg whites). Use a spatula and fold gently to maintain airiness.

Step 8

Step 8: Preheat the oven to 356°F (180°C). Ensure the oven is preheated to maintain even baking.

Step 9

Step 9: Pour the batter onto a baking sheet and bake the pistachio sponge for about 20-35 minutes until cooked through. Insert a toothpick in the center; it should come out clean when done.

Step 10

Step 10: Let the sponge cool and then cut out circles of three different sizes for each cup. Use cookie cutters for uniformity.

Step 11

Step 11: For the mousse, soak the gelatin in water until it blooms. This usually takes about 5 minutes.

Step 12

Step 12: Bring the milk to a hot state over medium heat and add the white chocolate, stirring until the chocolate fully dissolves. Avoid boiling the milk to keep the texture smooth.

Step 13

Step 13: Add the bloomed gelatin to the chocolate milk mixture and stir until incorporated. Make sure the mixture is smooth without any lumps of gelatin.

Step 14

Step 14: In a separate bowl, whip the cream until it forms stiff peaks. Cold cream whips better, so keep it refrigerated until use.

Step 15

Step 15: Gently fold the whipped cream into the milk mixture and add the pistachio paste; whisk until smooth. Fold gently to keep the mousse airy.

Step 16

Step 16: Assemble the cups by layering pistachio sponge and mousse in the following order: sponge, mousse, sponge, mousse, sponge, mousse. Tap the cups gently to eliminate air pockets.

Step 17

Step 17: Decorate with chopped pistachios. Serve chilled for the best texture and flavor.

Servings

Looking for a way to serve these **Pistachio Mousse Cups** that will wow your guests? 🌟 Let's get creative! **Individual Dessert Cups**: Serve them in elegant glass cups for a **restaurant-quality presentation**. The layers of sponge and mousse peek through, tantalizing your guests before they take their first bite. **Add a Crunch**: Before topping off with chopped pistachios, sprinkle a bit of **crushed amaretti or graham crackers** over the last mousse layer for an extra crunchy texture. This will add a delightful contrast to the creamy layers beneath. **Berry Brightness**: Add a few **fresh raspberries** on top of the mousse cups. The tartness pairs beautifully with the rich pistachio flavors, and the vibrant color pops against the green tones. 🍓 **Edible Flowers**: Garnish with a couple of **edible flowers** like pansies or violets for a gorgeous touch that whispers sophistication. **Fancy Drizzles**: A light **drizzle of white chocolate** or a **pistachio-flavored syrup** can elevate the final look and taste. These serving ideas will make your **Pistachio Mousse Cups** not only taste incredible but look stunning on any dessert table. 🥳

Equipment

Mixing Bowls

A variety of sizes will be helpful. Use glass or metal for whipping egg whites and cream to avoid any fat interference.

Electric Mixer

A stand mixer or hand mixer will make the whisking and blending a breeze. If using a stand mixer, the whisk attachment is your best friend.

Spatula

Ideal for folding in flour and egg whites without deflating the mixture.

Baking Sheet

Ensure even heat distribution for that perfect sponge bake. Lining with parchment paper can prevent sticking.

Round Cutters

Use these to cut out uniform sponge circles for aesthetic mousse layers.

Measuring Cups and Spoons

Accuracy matters in baking, especially when handling ingredients like gelatin and pistachio paste.

Variations

The great news? You can make these delicious pistachio mousse cups **gluten-free** and **vegan** without sacrificing any flavor. 🌱 **Gluten-Free Variation**: Substitute the **flour with gluten-free all-purpose flour** and check that your baking powder is gluten-free. Use the same measurements and proceed with the recipe as usual. **Vegan Variation**: Replace the **eggs** with a commercial egg replacer or make your own flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use **vegan white chocolate** and **plant-based milk** and cream. Agar agar can substitute for gelatin (use half the amount and dissolve it as per package instructions). With these variations, you won't miss out on any of the creamy, nutty goodness. Enjoy, and let's get everyone in on the fun! 🎉

Faq

Q: Why is my sponge cake not rising properly?
A: Ensure that you have incorporated enough air while whipping the egg yolks and whites separately. Also, make sure your baking powder is fresh.
Q: How can I prevent my mousse from becoming too runny?
A: Make sure the gelatin fully dissolves in the milk mixture, and the whipped cream is firm but not over-whipped. Proper chilling time is also essential.
Q: Can I make this recipe ahead of time?
A: Absolutely! These mousse cups can be prepared a day in advance and stored in the refrigerator. They're perfect for planning ahead.
Q: What's the best way to melt white chocolate without burning it?
A: Melt it gently in a double boiler or microwave it in short bursts, stirring frequently to avoid overheating.
Q: How can I add a deeper pistachio flavor?
A: Toast the pistachio paste lightly before adding it to the mixture for a more profound flavor.
Q: Is there a way to enhance the color of my pistachio mousse naturally?
A: Yes, you can use a teaspoon of matcha powder or a small amount of food-safe spirulina for a natural green hue without affecting the taste too much.