Chill a mixing bowl and beaters for 10 minutes. Add the heavy cream to the cold bowl and whip on medium speed until stiff peaks form, about 3–5 minutes.

In a blender, combine fresh raspberries and blend until smooth. Strain the mixture through a fine sieve to remove seeds, yielding about 1 cup of vibrant raspberry puree.

Add the crushed pistachios into the raspberry-infused whipped cream and fold gently to maintain lightness.

Spoon the mousse mixture into prepared molds or individual serving cups. Tap them lightly on the counter to eliminate any air bubbles. Refrigerate for at least 2 hours until fully set.

Once set, garnish each serving with extra crushed pistachios and fresh raspberries before serving.