1. Cut Cake Rounds: Using a 3-inch round cookie cutter or a glass, cut out rounds from the cooled pistachio cake. You should get about 6 rounds.
2. Mold Cakes: Place each cake round at the bottom of a 3-inch pastry ring or mold, or use a cleaned and trimmed aluminum can as a mold.
3. Add Mousse: Spoon or pipe the Meyer lemon mousse on top of each cake round, smoothing the top with a spatula.
4. Garnish: Sprinkle chopped pistachios over the mousse layer for garnish.
5. Set: Refrigerate the mousse cakes for at least 2 hours, or until the mousse is set.
Serve:
1. Unmold: Carefully remove the pastry rings or molds from the mousse cakes.
2. Plate:Transfer each mousse cake to a serving plate using a spatula.
3. Garnish: Garnish with additional pistachios and lemon zest if desired.
4. Enjoy: Serve chilled and enjoy the delightful combination of pistachio and Meyer lemon flavors!
Yield:This recipe makes 6 individual Pistachio & Meyer Lemon Mousse Cakes.
Perfect for Impressing Guests: These elegant and refreshing mousse cakes are perfect for special desserts or any occasion where you want to impress!
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