Raspberry Mousse Pie with Pistachio Crust | RICARDO
The garnish for this pie is made with raspberry purée, gelatin and whipped cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ricardocuisine.com.
Cooking tools:
- Tart pan
- Food processor
- Blender
- Hand mixer
- Fine-mesh sieve
- Offset spatula
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Measuring cup
- Refrigerator
Ingredients
- 2/3 cup (85 g) unsalted shelled pistachios
- 3 tbsp sugar
- 1 cup (140 g) graham cracker crumbs
- 1/4 cup (55 g) unsalted butter, melted and cooled
- 1 cup (135 g) fresh raspberries
- 2 tsp gelatin
- 3 tbsp (45 ml) cold water
- 1 3/4 cups (235 g) fresh or thawed frozen raspberries
- 1/2 cup (105 g) sugar
- 2 tbsp (30 ml) lemon juice
- 3/4 cup (180 ml) 35% whipping cream
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