Golden Pistachio Mousse

We're pleased to share this dessert with you that blends traditional flavors with a modern twist - the Ras Malai-inspired Golden Pistachio Mousse. This dessert marries the creamy, cardamom-infused delight of traditional Ras Malai with the rich nuttiness of pistachios, all wrapped up in a light and airy mousse.


  • 1 (14oz) can full-fat coconut milk, chilled overnight (We recommend Aroy-D or Thai Kitchen coconut milk - not all coconut milks are created equal!)
  • 1-2 tbsp powdered sugar
  • 3-5 tbsp Harris & Ruddock Golden Pistachio Dessert Spread
  • For garnish - saffron and vrak (edible silver foil), both optional


  1. Start by chilling your coconut milk in the refrigerator overnight. This step is crucial for achieving the perfect whipped texture.
  1. The next day, chill a large mixing bowl for about 10 minutes before whipping. Then, remove the coconut milk from the fridge and spoon it into your chilled mixing bowl. Beat for 45 seconds with a mixer until creamy. Add powdered sugar and mix until you achieve a smooth whipped cream texture – about 1 minute. Remember, don't overwhip!
  1. Now, add Golden Pistachio Dessert Spread to your whipped cream. Beat with the electric mixer for one more minute, until fully incorporated.
  1. Give your mixture a taste test and adjust as needed by adding a bit more powdered sugar or Golden Pistachio Dessert Spread if desired.
  1. Transfer your mousse into serving glasses and pop them into the refrigerator for about an hour. This will thicken the mixture to that perfect mousse-like texture.
  1. Once set, remove from the fridge and garnish with a pinch of saffron and vrak for an extra touch of elegance. Serve cold and watch as your guests marvel at the flavors.

This mousse isn't just a dessert; it's an experience. And it's as easy to make as it is visually stunning and delicious. Here's to sweet experiments in the kitchen and the joy of sharing them with those we love. Enjoy!