Raspberry Pistachio Entremet (Multi Layer Mousse Cake) Recipe

If you’ve been dreaming of a show-stopping dessert that tastes as heavenly as it looks, then you absolutely need to try the Raspberry Pistachio Entremet (Multi Layer Mousse Cake). This elegant creation is a harmonious celebration of nutty pistachio mousse, tart and vibrant raspberry gel, and rich chocolate ganache all layered atop a buttery hazelnut sable breton base. Each bite unfolds a symphony of textures and flavors, from the crisp sable to the smooth mousse and the refreshing raspberry burst—a true masterpiece that smiles back at you and invites another slice.

Ingredients You’ll Need

The magic of this Raspberry Pistachio Entremet (Multi Layer Mousse Cake) lies in its beautifully simple yet essential ingredients. Each one plays a pivotal role: pistachios deliver that unmistakable creamy nuttiness, raspberries bring bright acidity and vibrant color, and the sable breton adds a delightful crunch to balance the silky mousse layers.

• Unsalted butter: The rich, creamy fat that perfectly balances sweetness and binds the sable breton dough.
• Dark brown sugar: Adds a deep molasses flavor and moist texture to the sable breton crust.
• Egg yolk: Provides structure and tenderness in the sable breton and mousse.
• Flour: The fundamental base supporting the sable breton’s crisp texture.
• Ground pistachios: Infuse a natural, fresh nuttiness into both the sable and mousse.
• Coarsely chopped pistachios: For added texture contrast in the sable breton.
• Baking powder: Gives a light, delicate lift to the sable breton.
• Dark chocolate: The rich backbone of the ganache layer, creating luscious depth.
• Honey: Sweetens the ganache with floral notes and adds silkiness.
• Heavy cream: Key to both ganache and mousse to create that luxurious, velvety mouthfeel.
• Gelatin: Sets the raspberry gel and stabilizes the mousse layers perfectly.
• Raspberries: Provide juicy tartness and stunning ruby red color in both gel and glaze.
• Vanilla paste: Brings aromatic warmth without overshadowing the nuts and berries.
• Pistachio paste: Amplifies the nutty flavor to an irresistible level in the mousse.
• Sugar: Adds necessary sweetness balancing tart and bitter notes throughout the cake.
• Lemon juice: Brightens the raspberry gel with fresh acidity.
• Glucose syrup: Ensures a smooth, shiny raspberry glaze with perfect consistency.

How to Make Raspberry Pistachio Entremet (Multi Layer Mousse Cake)

Step 1: Make the Hazelnut Sable Breton Base

Start by preheating your oven to 170°C (340°F) and preparing a 14cm ring mold with parchment paper and butter. This buttery hazelnut sable breton forms the crunchy base and middle layers that give the cake its structure and delightful bite. Using a stand mixer, cream together the butter, dark brown sugar, and salt until smooth. Then add the egg yolk until totally combined before folding in flour, ground pistachios, and baking powder. Toss in the chopped pistachios at the end to add exciting texture. Press the dough into your mold to about half a centimeter thick and bake it until it’s golden and fragrant. Let it cool, then carefully slice it horizontally to create two thin layers—these will sandwich the mousse beautifully.

Step 2: Prepare the Chocolate Ganache

While the sable breton cools, chop your dark chocolate finely and place it in a bowl. Warm the cream gently until bubbly around the edges and pour it over the chocolate, allowing it to melt slowly for five minutes. In a separate step, melt butter and honey together, then combine with the chocolate mixture, stirring gently from the center outward until the ganache becomes silky and thick. Once cooled enough to pipe, spread it evenly over both sable breton layers. This silky chocolate layer adds richness and moisture that perfectly complements the nutty and fruity elements.

Step 3: Make the Raspberry Gel Layer

To create the fresh raspberry gel, prepare a ring mold lined with plastic wrap to catch and hold the gel’s shape. Arrange halved raspberries on the bottom as decoration. Simmer raspberries with water and lemon juice, then blend until smooth. Strain out the seeds and stir in dissolved gelatin while still warm. Pour this mixture over the arranged raspberries and refrigerate for at least two hours until firmly set—this layer bursts with vibrant flavor and jewel-like color.

Step 4: Whip Up the Pistachio Mousse

The luxurious pistachio mousse is the heart of this Raspberry Pistachio Entremet (Multi Layer Mousse Cake). Warm milk with vanilla paste and pistachio paste until almost simmering. In a separate bowl, whisk egg yolks and sugar to a pale, thick ribbon stage. Temper the yolks with the hot milk mixture, then return it all to the pan and cook gently until it thickens to the perfect custard consistency. Stir in melted gelatin, strain, and cool to room temperature while stirring occasionally. Whip the cream until softly peaked and fold carefully into the pistachio custard, creating a mousse that is airy yet decadently creamy.

Step 5: Assemble and Freeze

Layer the first quarter of mousse into your mold, then place the first sable breton chocolate layer on top. Add another layer of mousse, carefully place the chilled raspberry gel layer, and follow with nearly all the remaining mousse. Top with the second sable breton chocolate piece and pipe the remaining mousse around the sides and gently smooth the top. Freeze the assembled cake for at least 6-7 hours to set everything firmly before glazing.

Step 6: Prepare and Pour the Raspberry Glaze

For that gorgeous mirror finish, warm raspberry pulp with glucose, sugar, and whipping cream to 102 degrees Celsius, adding gelatin dissolved in lemon juice at the end. Let it cool to just warm before immediately pouring it evenly over your frozen cake. Repeat for an ultra-smooth shine if desired, then chill overnight. The glaze adds both a glossy look and a final blast of fresh, tangy raspberry flavor that makes this multi-layer mousse cake unforgettable.

How to Serve Raspberry Pistachio Entremet (Multi Layer Mousse Cake)

Garnishes

The Raspberry Pistachio Entremet (Multi Layer Mousse Cake) is stunning on its own, but a few thoughtful garnishes can elevate the presentation even more. Scatter some finely chopped pistachios or dust with a tiny sprinkle of powdered sugar for a snowy effect. Fresh whole raspberries or edible flowers gently placed on top create an inviting look that hints at the cake’s exquisite flavors inside.

Side Dishes

Pair this entremet with a simple dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance its richness. If you want to add a fruity contrast, a small serving of raspberry coulis or fresh berry salad brightens the palate after each luscious slice.

Creative Ways to Present

To impress guests, try plating individual slices on minimalist white plates with a swoosh of raspberry glaze artfully drizzled across. You can also serve mini entremet cakes in clear glass containers for a modern twist that showcases the stunning layers. Adding a tiny mint leaf or pistachio shard on top adds an extra layer of glamour.

Make Ahead and Storage

Storing Leftovers

This Raspberry Pistachio Entremet (Multi Layer Mousse Cake) keeps beautifully covered in the refrigerator for up to three days. Make sure to keep it in an airtight container or wrap carefully with plastic wrap to maintain moisture and prevent it from absorbing any other fridge odors.

Freezing

If you want to make this cake ahead of time or save leftovers for later enjoyment, freezing is a great option. Store the whole cake or individual slices wrapped tightly in plastic wrap and placed inside a freezer-safe container for up to one month. Thaw overnight in the fridge before serving to preserve texture and flavor.

Reheating

Since this is a mousse-based cake, avoid reheating. It is best enjoyed chilled or at room temperature after thawing to maintain its delicate layers and perfect consistency.

FAQs

Can I substitute pistachio paste with pistachio butter?

While pistachio butter is less intense than paste, you can use it, but expect a milder pistachio flavor. For the best authenticity in this Raspberry Pistachio Entremet (Multi Layer Mousse Cake), stick to pistachio paste if possible.

Do I need special molds to make the entremet?

A 14cm (5.5 inch) ring mold is ideal for shaping this cake, but you can use any similarly sized springform pan or silicone mold with straight sides. Just ensure it allows easy removal after freezing.

Can I replace gelatin with agar-agar?

Yes, agar-agar can be used as a vegetarian substitute, but the setting times and quantities differ. Agar needs to boil to activate and sets firmer, so adjust carefully to preserve the mousse’s silky texture.

How long does the entire process take?

Expect to spend around 6 to 8 hours including chilling and freezing times. Most of this is hands-off chilling, so it’s perfect to prepare in stages or over two days.

Is this dessert suitable for special occasions?

Absolutely! The Raspberry Pistachio Entremet (Multi Layer Mousse Cake) is elegant and impressive, making it perfect for birthdays, anniversaries, or any celebration where a remarkable dessert is called for.

Final Thoughts

This Raspberry Pistachio Entremet (Multi Layer Mousse Cake) is truly a labor of love that pays off in every bite. Its perfect balance of flavors and textures will wow your family and friends, and it’s well worth the effort. Give yourself the gift of making this stunning dessert—it’s a recipe you’ll treasure and want to share again and again!