Pistachio Mousse Cake
This delicate and elegant cake is quite easy to prepare and definitely perfect to make as a birthday cake or for any special occasions.
Ingredients
Biscuit base
- 100 g digestive biscuits
- 30 g pistachio nuts - toast at 180C for 5 mins, leave cool
- 65 g melted butter
Pistachio mousse filling
- 100 g pistachio spread
- 55 g caster sugar
- 250 ml fresh milk
- 250 ml dairy whipping cream
- 2 tsp dark pandan leaf extract
- 18 g gelatin powder + 2 tbsp water
Instructions
- Biscuit base - Blend pistachio nuts coarsely and set aside. Then blend biscuits until they are like crumbs. Combine grinded pistachio and biscuit crumbs in a bowl, add melted butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined greased cake pan (use a removable 7 inch round cake pan). Put tin in the fridge for later use.
- Soak gelatin with 2 tablespoons of water, then place under double boiler to melt. Add about 5 tablespoons of milk from the 250ml milk and stir well the warm mixture, set aside.
- In a large bowl, pour in the remaining milk, sugar and mix well with pistachio spread. Add in the melted gelatin mixture, stir well followed by pandan powder extract. Mix well thoroughly and pass mixture through a sieve.
- Whisk dairy whipping cream to soft peaks form. Then pour into pistachio cream mixture. Mix well again.
- Then pour pistachio mousse into cake pan and chill in the refrigerator for a least 4 hours or overnight.
- Wrap a hot damp towel around the cake pan for a few seconds to help it slide out the pan from the mousse cake. Decorate cake as desired.
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