Raspberry Pistachio Cookie Cups: A divine fusion of flavors in every bite

Discover the exquisite taste of raspberry-pistachio cookie cups, a dessert that masterfully blends the tartness of fresh raspberries with the nutty richness of pistachios and the comforting base of crushed cookies. This recipe creates individual cups filled with layers of fruit, cream and a decadent topping, making each bite a perfect harmony of flavors and textures. The combination of creamy and fruity elements with a crunchy base ensures that these cups are not only delicious to eat but also a joy to behold.

Why you'll love it: These raspberry and pistachio cookie cups offer a gourmet experience that is both visually appealing and deliciously satisfying. Bright, fresh raspberries pair beautifully with the earthy tones of pistachios, while the creamy layers add a luxurious depth that enhances the overall flavor profile. Ideal for those who enjoy desserts that aren't too sweet but rich in natural flavors, these cups are a testament to the power of combining simple ingredients to create something spectacular.

Perfect occasion: Perfect for afternoon tea, dessert buffets or a refined finish to a dinner, these cookie cups are sure to impress. They are also perfect for celebrations like birthdays, anniversaries or any special occasion where you want to gift something unique and stylish. Their individual portions make them easy to distribute and enjoy at meetings.

Decorating Tips: replaces the word nice with empty enhance the look of these cookie cups, top them with a few whole raspberries and a sprinkle of chopped pistachios. For a more dramatic effect, a drizzle of melted white chocolate or a dollop of pistachio cream can add both flavor and visual appeal. Displaying these cups on a decorative platter or in a beautiful cupcake stand can enhance their sophisticated look.

Ingredients:

• 200 grams of ground biscuits
• 100 grams of melted butter
• 60 ml of milk
• 200 grams of raspberries
• 1/2 sachet of gelatin (mixed with 2 tablespoons of water to swell)
• 250 ml heavy cream (200 ml + 50 ml separated)
• 3 tablespoons of pistachio cream
• 100 grams of cream cheese
• 120 grams of white chocolate

Instructions:

1. Mix the ground biscuits, melted butter and milk until well combined. Press this mixture into individual molds to form the base.
2. Cook the raspberries in a saucepan until they soften. Stir in the swollen gelatin until completely incorporated. Pour this mixture onto the biscuit base and place it in the freezer so that it sets slightly.
3. Whip 200ml of heavy cream until stiff peaks form. In another bowl, mix the cream cheese with the pistachio cream. Gently incorporate it into the whipped cream. Spread this cream mixture over the raspberry base and refrigerate.
4. Heat 50ml of heavy cream and white chocolate together until smooth. Pour it over the pistachio and cream cheese filling.
5. Decorate with pistachio cream and additional raspberries as desired.

Appreciate!