Low Sodium Pistachio Mousse Cake
Indulge in the creamy decadence of this Low Sodium Pistachio Mousse Cake, a light and satisfying dessert crafted for both flavor and mindfulness. This refined recipe combines a buttery almond flour crust with the naturally rich, nutty essence of unsalted pistachios, creating the perfect foundation for a luscious pistachio-vanilla mousse. The cake is sweetened with just the right touch of sugar and honey, while whipped cream and airy egg whites deliver its ethereal texture. With a no-fuss crust that bakes to perfection in minutes and a mousse that sets effortlessly in the fridge, it's an elegant yet approachable treat for any occasion. Garnished with reserved pistachio crumbles, a drizzle of honey, and fresh mint, this low sodium dessert is a flavorful delight that's both heart-healthy and visually stunning.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Unsalted pistachios, shelled
- 120 grams Almond flour
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 300 ml Heavy cream
- 3 pieces Gelatin leaves
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
- 1 sprig Fresh mint (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easy removal.
In a food processor, grind the unsalted pistachios until they form a fine meal consistency. Reserve 2 tablespoons for garnish.
In a mixing bowl, combine the ground pistachios, almond flour, and 50 grams of sugar.
Melt the unsalted butter and mix it into the dry ingredients to form a crumbly dough. Press this mixture evenly into the prepared cake pan to form the crust.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove and let cool completely.
While the crust cools, soak the gelatin leaves in cold water for about 5 minutes to soften.
Separate the eggs, placing the yolks in a medium heatproof bowl and the whites in a large mixing bowl.
Add the remaining 100 grams of sugar to the yolks and beat until pale and thick. Place the bowl over a pot of simmering water, whisking constantly until the mixture reaches 160°F (70°C). Remove from heat.
Squeeze excess water from the gelatin leaves and stir into the warm yolk mixture until dissolved. Mix in the vanilla extract and allow to cool slightly.
Whip the heavy cream until soft peaks form. Fold it gently into the yolk mixture.
In a clean bowl, beat the egg whites until stiff peaks form and fold them into the mousse mixture until fully incorporated.
Pour the mousse over the cooled crust in the cake pan. Smooth the top and refrigerate for at least 4 hours, or until set.
Once set, run a thin knife around the edge of the cake to loosen it, then remove from the pan.
Garnish with the reserved pistachios, honey drizzle, and a fresh mint sprig before serving.
Nutrition Facts
Calories |
4309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.4 g | 430% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1265 mg | 422% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 199.9 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 556 mg | 43% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
