Pistachio, lime & basil mousse cake

Ingredients

Pistachio Biscuit

15 grams (0.53 ounces) white chocolate
15 grams (0.53 ounces) pistachio paste
1 egg
25 grams (0.88 ounces) sugar
40 grams (1.41 ounces) pistachio (or almond) flour
Zest from 1 lime

Lime Mousse

4 grams (0.14 ounces) gelatin (220 bloom)
20 grams (0.71 ounces) water for the gelatin
190 grams (6.70 ounces) white chocolate
100 grams (3.53 ounces) lime juice
5 grams (0.18 ounces) basil
200 grams (7.05 ounces) cream (33%)

Equipment

14cm (5.51 inch) Mold
Ensure your mold is wrapped in foil and lined with parchment to make removal simple.
18cm (7.10 inch) Mold
This mold will hold your lime mousse base perfectly. Make sure to invest in a quality mold for even freezing.
Whisk
An electric whisk will save you time and ensure your egg yolks and whites are at the perfect consistency. 🥚
Spatula
A silicone spatula is ideal for gently folding the whipped cream into the lime mixture without losing airiness.
Large Mixing Bowls
Use these to mix and prep your ingredients, giving you plenty of room to work. 🥄
Strainer
A fine mesh strainer is essential for removing basil bits from your lime juice for a smooth mousse.

Instructions

Step 1

Step 1: Preparing the Pistachio Biscuit
This step is for a 14cm (5.51 inch) mold.
Preheat the oven to 347°F (175°C). Wrap a 14cm (5.51 inch) mold with foil and line it with parchment paper. Melt the white chocolate and mix it with the pistachio paste. To ensure the chocolate doesn't seize, melt it slowly over a double boiler or in short bursts in the microwave.

Step 2

Step 2: Separate the egg into white and yolk. Whip the yolk with the sugar for a couple of minutes until light and fluffy. Add the pistachio (or almond) flour, lime zest, melted chocolate, and pistachio paste to the whipped yolk. Whip again until well combined.

Step 3

Step 3: Whip the egg white into a light foam and fold it into the batter in two additions. Folding gently will help retain the air in the batter for a lighter biscuit.

Step 4

Step 4: Pour the batter into the prepared mold and bake in the preheated oven for about 17 minutes. After baking, allow the sponge biscuit to cool, wrap it in foil, and refrigerate for 3 hours. Cooling helps to enhance the flavors and improves the texture.

Step 5

Step 5: Preparing the Lime Mousse
This step is for an 18cm (7.10 inch) mold.
Bloom the gelatin in water and let it swell. Mix the lime juice with basil and bring it to a boil. Remove from heat, strain, and add the swollen gelatin. Pour the mixture over the white chocolate and stir until well combined. Allow the mixture to cool to 91-95°F (33-35°C). Cooling to the right temperature ensures the mixture combines well with the whipped cream.

Step 6

Step 6: Whip the cream until soft peaks form. Fold the whipped cream into the cooled chocolate and lime mixture gently using a spatula.

Step 7

Step 7: Pour the mousse into an 18cm (7.10 inch) mold and place a cooled pistachio biscuit in the center, gently pressing it in. Freeze the cake for 12 hours. For best results, cover the mold with plastic wrap to prevent freezer burn.

Step 8

Step 8: After 12 hours, remove the cake from the mold and decorate as desired. Use fresh fruits or edible flowers for an eye-catching and delicious presentation.

Servings

Lovely for any season, this **Pistachio Biscuit with Lime Mousse** can be served in various **enticing ways**:

**Top with Fresh Berries**: Whether it’s sweet strawberries, tart raspberries, or blueberries, fresh berries add a beautiful garnish and a burst of flavor. 🍓🫐
**Drizzle with Honey**: Enhance the natural sweetness with a light drizzle of organic honey for a touch of sophistication.
**Whipped Cream Swirls**: Dress it up with elegant swirls of whipped cream infused with a hint of vanilla essence.
**Mint Leaves Decoration**: Adorn the dessert with sprigs of fresh mint for a refreshing touch and a splash of green.
**Dust of Pistachio Crumbs**: Add a finishing touch with a sprinkle of finely chopped pistachios on top for added texture and nutty flavor. 🌿

**Pair your dessert** with a glass of *Prosecco*, a warm cup of *Earl Grey tea*, or a serving of *espresso* for the perfect end to your event!

Variations

For those with dietary preferences or restrictions, here are some irresistible **gluten-free and vegan** variations:

Gluten-Free Variation
Swap out the pistachio flour for a gluten-free almond flour. Make sure your white chocolate is gluten-free as well. 🌾🚫
Vegan Variation
Replace the egg with a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water) and use coconut cream instead of regular cream. Substitute the gelatin with agar-agar, and ensure your white chocolate is dairy-free. 🍃

Experiment with these variations without compromising on taste!

Faq

How do I know when my biscuit is done baking?
Your biscuit should spring back when lightly pressed in the center. Also, a toothpick inserted in the middle should come out clean.
What if I don't have a pistachio paste?
You can make your own by blending pistachios with a bit of neutral oil until smooth.
What is the best way to whip cream to soft peaks?
Chill your whisk and mixing bowl before whipping. Start at low speed and gradually increase to medium-high until peaks form, but are still soft and curl over.
Can I use a different nut flour for this recipe?
Yes, almond flour works very well if you don’t have pistachio flour on hand.
How do I prevent my mousse from becoming grainy?
Ensure the lime juice and basil mixture is strained properly, and incorporate the whipped cream gently to maintain a smooth texture.
Why does my cake sometimes stick to the mold?
Always wrap your mold in foil and line it with parchment paper before baking. These steps help the cake release easily after baking and cooling.