Indulge in the delicate flavors of pistachio and Meyer lemon with these elegant individual mousse cakes. Featuring a pistachio-infused cake base topped with light and creamy Meyer lemon mousse, each bite is a symphony of textures and citrusy goodness. Perfect for a special occasion or a luxurious dessert, these mousse cakes are sure to impress with their sophisticated presentation and delightful flavors.
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:
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2️⃣ In a bowl, whisk together finely ground pistachios, flour, baking powder, and salt.
3️⃣ In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4️⃣ Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
5️⃣ Pour the batter into the prepared cake pan and smooth the top with a spatula.
6️⃣ Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Meyer Lemon Mousse:
7️⃣ In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5 minutes to bloom.
8️⃣ In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form. Mix in