Cranberry Mousse Cups
Delightful dessert cups that balance tart cranberries with smooth mousse, perfect for any occasion.
Ingredients
Cranberry Mixture
- 1.5 cups fresh or frozen cranberries Burst with tangy flavor.
- 0.5 cups granulated sugar For sweetening the cranberries.
- 2 tablespoons water To cook down the cranberries.
- 1 teaspoon orange zest Brightens the flavor.
- 1 tablespoon fresh orange juice Enhances the tartness.
- 1 teaspoon vanilla extract Adds depth to the dessert.
- 1 teaspoon unflavored gelatin To achieve mousse consistency.
- 2 tablespoons cold water (for blooming gelatin) Essential for activation.
Mousse Layers
- 0.75 cups heavy cream (cold) for the cranberry mousse For airy texture.
- 1 cups heavy cream (cold) for the vanilla mousse Ensures rich texture.
- 0.25 cups powdered sugar Sweetens the vanilla mousse.
- 1 teaspoon vanilla bean paste or extract For fragrant vanilla flavor.
- 1 teaspoon unflavored gelatin (for vanilla mousse) To stabilize the layers.
- 2 tablespoons cold water (for blooming gelatin for vanilla mousse) Activates gelatin.
Garnish
- to taste sugared cranberries (optional) Adds sweetness and elegance.
- to taste fresh mint leaves For color and freshness.
Instructions
Make the Cranberry Puree
- Combine cranberries, granulated sugar, water, orange zest, and orange juice in a medium saucepan. Cook over medium heat until cranberries burst and thicken. Press through a fine mesh sieve to achieve a smooth puree and stir in vanilla extract.
Bloom the Gelatin for the Cranberry Layer
- Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Let sit for about 5 minutes to bloom, then gently heat until dissolved and stir into cooled cranberry puree. Let cool to room temperature.
Whip the Cream for the Cranberry Mousse
- In a chilled mixing bowl, whip 3/4 cup heavy cream until soft peaks form, then gently fold in the cranberry mixture until well combined.
Prepare the Vanilla Mousse
- Bloom gelatin for vanilla mousse as before. While it blooms, whip 1 cup heavy cream with powdered sugar and vanilla until soft peaks form. Fold in dissolved gelatin to create a silky vanilla mousse.
Assemble the Mousse Cups
- Layer vanilla mousse into individual dessert glasses, then cranberry mousse, repeating as you go. Chill in the refrigerator for at least 2 hours.
Garnish and Serve
- Top each cup with sugared cranberries and fresh mint leaves before serving.
Notes
Make sure your heavy cream is cold for easier whipping. Taste as you go and adjust sweetness as needed. If possible, prepare the day before for best flavor blending.