Ingredients
For the Cranberry Mousse Layer
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- A few drops of pink or red gel food coloring (optional)
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water (for blooming gelatin)
- ¾ cup heavy cream (cold)
For the Vanilla Mousse Layer
- 1 cup heavy cream (cold)
- ¼ cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water (for blooming gelatin)
Garnish
- Sugared cranberries (optional)
- Fresh mint leaves
Instructions
- Make the Cranberry Puree: In a medium saucepan, combine cranberries, granulated sugar, water, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and press the mixture through a fine mesh sieve to remove skins. Stir in vanilla extract and set aside to cool slightly.
- Bloom the Gelatin for Cranberry Layer: In a small bowl, sprinkle 1 teaspoon of gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Once bloomed, gently heat the gelatin until fully dissolved, then stir it into the slightly warm cranberry puree. Mix thoroughly and allow to cool to room temperature.
- Whip Cream and Combine for Cranberry Mousse: In a chilled mixing bowl, whip ¾ cup heavy cream to soft peaks. Gently fold the cooled cranberry mixture into the whipped cream until smooth and uniform. If desired, add a few drops of pink or red gel food coloring for enhanced color, mixing gently to maintain the mousse texture.
- Prepare the Vanilla Mousse: Bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes, then gently heat until dissolved. In a separate chilled bowl, whip 1 cup heavy cream with powdered sugar and vanilla bean paste (or extract) to soft peaks. Stir in the dissolved gelatin until fully incorporated.
- Assemble the Mousse Cups: Spoon or pipe vanilla mousse into the bottom half of 6 to 8 small dessert glasses. Carefully layer the cranberry mousse on top, using a spoon or piping bag to create clean layers. Chill the assembled cups in the refrigerator for at least 2 hours, or until fully set.
- Garnish and Serve: Just before serving, top each mousse cup with sugared cranberries and a fresh mint leaf for a festive finish. Serve chilled.
Notes
- For best results, use fresh or fully thawed frozen cranberries.
- Gelatin must be bloomed and gently heated to avoid lumps in the mousse.
- Use cold heavy cream and chilled bowls for optimal whipping results.
- Optional gel food coloring enhances the vibrant cranberry color but can be omitted.
- Prepare the mousse cups a few hours ahead to allow proper setting time.
- Sugared cranberries can be made by tossing fresh cranberries in sugar and letting them dry on parchment paper overnight.
- Adjust sweetness to taste by altering the granulated and powdered sugar amounts slightly.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
