Low Sodium Pistachio Mousse Cake

Elevate your dessert game with this Low Sodium Pistachio Mousse Cake, a delightful treat that seamlessly combines a nutty, golden pistachio crust with a velvety, airy mousse. Crafted with unsalted pistachios, almond flour, and rich, whipped cream, this cake offers a naturally lower sodium option without skimping on indulgence. The gentle sweetness of honey complements the mousse, while a hint of vanilla adds depth and warmth. Topped with a sprinkle of crushed pistachios and a fresh mint garnish, this no-bake dessert is perfect for impressing guests at dinner parties or enjoying a refined treat for yourself. Ready in just over an hour (plus chilling time), this elegant recipe is a must-try for any pistachio lover!

Nutriscore Rating: 53/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easy removal.

Step 2

In a food processor, grind the unsalted pistachios until they form a fine meal consistency. Reserve 2 tablespoons for garnish.

Step 3

In a mixing bowl, combine the ground pistachios, almond flour, and 50 grams of sugar.

Step 4

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.

Step 5

Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove and let cool completely.

Step 6

While the crust cools, soak the gelatin leaves in cold water for about 5 minutes to soften.

Step 7

Separate the eggs, placing the yolks in a medium heatproof bowl and the whites in a large mixing bowl.

Step 8

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.

Step 9

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.

Step 10

Whip the heavy cream until soft peaks form. Fold it gently into the yolk mixture.

Step 11

In a clean bowl, beat the egg whites until stiff peaks form and fold them into the mousse mixture until fully incorporated.

Step 12

Pour the mousse over the cooled crust in the cake pan. Smooth the top and refrigerate for at least 4 hours, or until set.

Step 13

Once set, run a thin knife around the edge of the cake to loosen it, then remove from the pan.

Step 14

Garnish with the reserved pistachios, honey drizzle, and a fresh mint sprig before serving.

Nutrition Facts

Serving size	(1082.2g)

Amount per serving	% Daily Value*
Calories	4309.0

Total Fat 335.4g	0%
Saturated Fat 128.3g	0%
Polyunsaturated Fat g
Cholesterol 1265.4mg	0%
Sodium 434.8mg	0%
Total Carbohydrate 257.8g	0%
Dietary Fiber 29.0g	0%
Total Sugars 199.9g
Protein 94.8g	0%

Vitamin D 160IU	0%
Calcium 555.5mg	0%
Iron 14.4mg	0%
Potassium 1885.4mg	0%

*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.

Source of Calories

Fat: 68.2%

Protein: 8.6%

Carbs: 23.3%