Cranberry Mousse Cups Festive (Print-Friendly Format)
Delicate cranberry and vanilla mousse layers in mini cups, finished with sugared cranberries and mint.
# Ingredients You’ll Need:
→ Cranberry Mousse Layer
01 -
180 g fresh or frozen cranberries
02 -
100 g granulated sugar
03 -
30 ml water
04 -
1 teaspoon finely grated orange zest
05 -
15 ml freshly squeezed orange juice
06 -
1 teaspoon vanilla extract
07 -
A few drops pink or red gel food coloring (optional)
08 -
1 teaspoon unflavored gelatin
09 -
30 ml cold water (for blooming gelatin)
10 -
180 ml cold heavy cream
→ Vanilla Mousse Layer
11 -
240 ml cold heavy cream
12 -
30 g powdered sugar
13 -
1 teaspoon vanilla bean paste or vanilla extract
14 -
1 teaspoon unflavored gelatin
15 -
30 ml cold water (for blooming gelatin)
→ Garnish
16 -
Sugared cranberries (optional)
17 -
Fresh mint leaves
# How to Make It:
01 -
In a medium saucepan, combine cranberries, granulated sugar, water, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until cranberries have burst and the mixture has thickened, about 10 minutes. Remove from heat, press through a fine mesh sieve to remove cranberry skins, then stir in vanilla extract. Allow to cool slightly.
02 -
In a small bowl, sprinkle 1 teaspoon unflavored gelatin over 30 ml cold water. Let stand for 5 minutes to bloom. Gently heat until fully dissolved, then incorporate into the slightly warm cranberry puree, mixing thoroughly. Allow mixture to cool to room temperature.
03 -
In a chilled mixing bowl, whip 180 ml cold 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 gel food coloring for enhanced color, folding gently to preserve the mousse texture.
04 -
Bloom 1 teaspoon gelatin in 30 ml cold water for 5 minutes, then gently heat until dissolved. In a separate chilled bowl, whip 240 ml heavy cream with powdered sugar and vanilla bean paste to soft peaks. Stir in the dissolved gelatin until fully blended.
05 -
Spoon or pipe vanilla mousse into the bottom half of 6 to 8 mini dessert glasses. Layer cranberry mousse on top, using a spoon or piping bag for clean separation. Chill the assembled cups in the refrigerator for at least 2 hours, or until firmly set.
06 -
Just before serving, top each mousse cup with sugared cranberries and a fresh mint leaf. Serve chilled for optimal texture and flavor.
# Extra Tips:
01 -
Sugared cranberries are made by dipping fresh cranberries in simple syrup, rolling them in granulated sugar, and allowing them to dry on a rack.
02 -
The mousse can be prepared a day in advance and refrigerated until serving.