Pistachio, Apricot & Raspberry Dessert Cups

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Just about any part of a cake can be turned into a dessert cup. Built into series or made from leftovers, in disposable cups or fancy glasses, the possibilities are endless. These pistachio, apricot and raspberry dessert cups were imagined while making several batches of pistachio trompe l'oeil dessert, but two fruit coulis were added to the equation. The base is a pistachio mousse, light and faintly green, layered with raspberry and apricot coulis, crispy praliné, sponge, pistachio butter, toasted pistachios and finished into a classy viennetta. In the end, the tops are glazed using the same chocolate shell technique as the trompe l'oeil; the snap is a game changer.

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These multicolored dessert cups are absolute delights...

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Preview the recipe

These dessert cups have been achieved from my pistachio trompe l'oeil recipe.

Cup Assembly

Piping a mousse with a St. Honoré pastry tip produces viennetta-style effects. Whip half of the pistachio ganache montée. Fill each cup halfway full.
Drizzle with some raspberry and apricot coulis.
Add a teaspoon of crispy praliné, 3 toasted pistachios, a piece of pistachio sponge...
... a teaspoon of pistachio paste, and more coulis. At this point, the pistachio dessert cups can be served as is.
If you wish to finish them with more mousse and glaze them, freeze them for an hour. Then finish the cups with the other half of the ganache montée (whipped to medium-soft peaks). Freeze the desserts for at least 5 hours before glazing.

Glazing

Use the green chocolate enrobage at 40 degrees celsius.
Immerse the surface of the frozen mousse into the chocolate glaze. Once glazed, decorate with dots of coulis and crushed pistachios if desired.

Storage

Dessert cups can be kept for up to 3 months in the freezer. Otherwise, once the cups are thawed slowly in the refrigerator, they should be eaten within 48 hours.

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