Cranberry Mousse Cups
A delightful blend of tangy cranberries and rich vanilla cream, beautifully layered for a stunning presentation that balances sweet and tart.
Ingredients
Cranberry Mousse Layer
- 1.5 cups fresh or frozen cranberries Bursts with tartness, provides the key flavor.
- 0.5 cup granulated sugar Sweetens the tart cranberries beautifully.
- 2 tablespoons water Needed to cook down the mixture.
- 1 teaspoon orange zest Adds a refreshing citrus note.
- 1 tablespoon orange juice Enhances the fruity tartness.
- 1 teaspoon vanilla extract Ties the dish together.
- 1 teaspoon unflavored gelatin Helps set the cranberry layer.
- 2 tablespoons cold water For blooming gelatin.
- 0.75 cups heavy cream For the cranberry mousse.
Vanilla Mousse Layer
- 1 cup heavy cream For the vanilla mousse.
- 0.25 cup powdered sugar Adds sweetness to the vanilla mousse.
- 1 teaspoon vanilla bean paste or extract For a deep vanilla flavor.
- 1 teaspoon unflavored gelatin To set the vanilla layer.
- 2 tablespoons cold water For blooming gelatin for vanilla mousse.
- a few drops pink or red gel food coloring (optional) For a beautiful aesthetic.
Garnish
- Sugared cranberries Optional for garnish.
- Fresh mint leaves For a pop of color.
Instructions
Make the Cranberry Puree
- Combine cranberries, granulated sugar, water, orange zest, and orange juice in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens (about 10 minutes). Press through a fine mesh sieve to get a smooth puree and stir in vanilla extract. Let cool slightly.
Bloom the Gelatin for the Cranberry Layer
- Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Allow to bloom for about 5 minutes before heating gently until dissolved. Stir into the cranberry puree and let cool to room temperature.
Whip the Cream for the Cranberry Mousse
- In a chilled mixing bowl, whip 3/4 cup of heavy cream until it forms soft peaks. Fold the cooled cranberry mixture into the whipped cream until smooth. If desired, add a few drops of gel food coloring.
Prepare the Vanilla Mousse
- Bloom gelatin in another bowl with 2 tablespoons of cold water and heat until dissolved. In a separate bowl, whip 1 cup of heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in the dissolved gelatin.
Assemble the Mousse Cups
- Layer vanilla mousse into the bottom of dessert glasses. Spoon or pipe cranberry mousse on top for a two-tone effect. Chill in the fridge for at least 2 hours.
Garnish and Serve
- Top each mousse cup with sugared cranberries and a fresh mint leaf before serving.
Notes
Use cold cream and a chilled bowl for whipping to achieve maximum volume. Experiment with other fruits if cranberries aren’t available. Allow ample chilling time for best results.