Cranberry Mousse Cups Recipe

Introduction

Cranberry Mousse Cups offer a delightful blend of tart cranberries and smooth vanilla mousse, perfect for festive occasions or a special dessert treat. These elegant layered cups are surprisingly simple to make and impressive to serve.

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 (for cranberry layer)
• 2 tablespoons cold water (for blooming gelatin, cranberry layer)
• ¾ cup heavy cream (cold, for cranberry mousse)
• 1 cup heavy cream (cold, for vanilla mousse)
• ¼ cup powdered sugar
• 1 teaspoon vanilla bean paste or extract
• 1 teaspoon unflavored gelatin (for vanilla layer)
• 2 tablespoons cold water (for blooming gelatin, vanilla layer)
• Sugared cranberries (optional, for garnish)
• Fresh mint leaves (for garnish)

Instructions

1. Step 1: Make the cranberry puree by combining cranberries, granulated sugar, water, orange zest, and orange juice in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 10 minutes. Remove from heat, press through a fine mesh sieve to remove skins, stir in vanilla extract, and let cool slightly.
2. Step 2: Bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes. Gently heat until dissolved, then stir it into the warm cranberry puree. Mix well and allow to cool to room temperature.
3. Step 3: Whip ¾ cup heavy cream in a chilled bowl to soft peaks. Gently fold the cooled cranberry mixture into the whipped cream until smooth. Add a few drops of gel food coloring if desired, mixing gently to keep the texture light.
4. Step 4: Bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes, then heat gently until dissolved. In a separate chilled bowl, whip 1 cup heavy cream with powdered sugar and vanilla bean paste to soft peaks. Stir in the dissolved gelatin until fully combined.
5. Step 5: Spoon or pipe the 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 for clean layers. Refrigerate for at least 2 hours to set.
6. Step 6: Just before serving, garnish each cup with sugared cranberries and a fresh mint leaf. Serve chilled for the best flavor and texture.

Tips & Variations

• Substitute orange zest and juice with lemon for a slightly different citrus note.
• Use agar-agar instead of gelatin for a vegetarian-friendly version, adjusting quantities as needed.
• Brighten the vanilla mousse with a splash of almond extract for added depth.
• Make sugared cranberries by tossing fresh cranberries in sugar and letting them dry for a decorative, crunchy garnish.

Storage

Store the assembled mousse cups covered in the refrigerator for up to 2 days. Keep them chilled to maintain texture and freshness. To reheat, allow cups to sit at room temperature for 10-15 minutes, but they are best served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the mousse?

Yes, frozen cranberries work well. Just thaw them slightly before cooking to ensure even softening when making the puree.

What can I use if I don’t have gelatin?

You can substitute gelatin with agar-agar powder, a plant-based alternative. Use according to package instructions, as it sets differently than gelatin.

Cranberry Mousse Cups Recipe

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5 from 713 reviews

This festive Cranberry Mousse Cups recipe features two luscious layers of mousse: a tangy cranberry layer enriched with orange zest and juice, and a smooth vanilla mousse layer. With a light, airy texture and a beautiful presentation, this dessert is perfect for holiday celebrations or any special occasion. The mousse cups are garnished with sugared cranberries and fresh mint leaves, adding a delightful touch of elegance and flavor.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

• Ensure that the gelatin is fully dissolved and the mousse mixture is at room temperature before folding to avoid lumps.
• For best results, chill the mixing bowls and beaters before whipping the cream to achieve optimal volume.
• This dessert can be prepared up to a day in advance; keep covered and refrigerated until serving.
• Use fresh or frozen cranberries; if using frozen, thaw slightly before cooking.
• For a vegan alternative, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
• If you want a more vibrant color, adding gel food coloring is optional but recommended.

Keywords: cranberry mousse, mousse cups, holiday dessert, layered mousse, cranberry dessert, vanilla mousse, festive dessert