Name: Cranberry Mousse Cups Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 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); 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); Sugared cranberries (optional); Fresh mint leaves

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

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Just before serving, top each mousse cup with sugared cranberries and a fresh mint leaf for a festive finish. Serve chilled.

Tips & Variations

For a more intense orange flavor, add an additional ½ teaspoon of orange zest to the cranberry mixture.

If you prefer a smoother vanilla mousse, strain the whipped cream mixture before layering.

Use clear gelatin sheets as a substitute for powder gelatin; follow package instructions for blooming and dissolving.

For a dairy-free version, replace heavy cream with coconut cream and use agar-agar instead of gelatin.

FAQs

Can I make these mousse cups ahead of time?

Yes, you can prepare the mousse layers and assemble the cups up to 2 days in advance. Just keep them well covered and refrigerated until serving.

What can I use if I don’t have a piping bag to layer the mousse?

If you don’t have a piping bag, you can use a spoon to carefully layer the mousse, or use a resealable plastic bag with a corner snipped off to pipe the layers neatly.