Description

Delight in the festive flavors of these Cranberry Mousse Cups, featuring a vibrant tangy cranberry layer perfectly balanced with a smooth, creamy vanilla mousse. This no-bake dessert is elegantly layered in individual cups, making it an ideal treat for holiday gatherings or special occasions.

Ingredients

Scale

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 the 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 a smoother cranberry layer, ensure to press the cooked cranberries thoroughly through the sieve to remove seeds and skins.
You can prepare the mousse cups a day ahead and keep them refrigerated to save time.
If you do not have gelatin, agar-agar can be used as a vegetarian substitute, but amounts and setting times may vary.
Adjust sugar quantities to taste, especially if using very tart cranberries.
Sugared cranberries can be made by tossing fresh cranberries in simple syrup and then sugar; if unavailable, fresh cranberries can be used as garnish.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: cranberry mousse, holiday dessert, layered mousse cups, no-bake dessert, festive dessert, cranberry recipe