If you are looking for a dessert that perfectly balances tartness and sweetness with a velvety texture, then this Cranberry Mousse Cups with Vanilla Layer and Sugared Cranberries Recipe is about to become your new favorite treat. With its vibrant cranberry layer paired against a smooth vanilla mousse, each bite bursts with festive colors and flavors that feel both elegant and comforting. Whether it’s for a holiday party or a special occasion, these mousse cups are a delight to prepare and an absolute joy to eat.
Ingredients You’ll Need
This Cranberry Mousse Cups with Vanilla Layer and Sugared Cranberries Recipe uses simple yet carefully chosen ingredients that come together to create a stunning dessert. Each component adds a crucial element—bright cranberries for vibrant tartness, luscious cream for richness, and a hint of vanilla for smooth sweetness.
- Fresh or frozen cranberries (1 ½ cups): The star of the show providing tart, fruity flavor and beautiful color.
- Granulated sugar (½ cup): Balances the cranberries’ natural tartness with sweetness.
- Water (2 tablespoons): Helps cook the cranberries into a delicious puree.
- Orange zest (1 teaspoon): Adds fragrant citrus brightness to the mousse.
- Orange juice (1 tablespoon): Enhances the cranberry flavor with fresh fruity acidity.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the cranberry layer.
- Gel food coloring, pink or red (a few drops, optional): For an extra pop of festive color.
- Unflavored gelatin (2 teaspoons total): Gives the mousse its light, airy but firm texture.
- Cold water (4 tablespoons total): Used to bloom the gelatin for smooth layers.
- Heavy cream (1 ¾ cups total): Whipped to soft peaks, creating that luscious, creamy mousse.
- Powdered sugar (¼ cup): Sweetens the vanilla mousse layer perfectly.
- Vanilla bean paste or extract (1 teaspoon): Infuses the vanilla mousse with rich, aromatic flavor.
- Sugared cranberries (optional): Adds festive sparkle and a sweet crunch as garnish.
- Fresh mint leaves: A refreshing green touch that rounds out the presentation.
How to Make Cranberry Mousse Cups with Vanilla Layer and Sugared Cranberries Recipe
Step 1: Make the Cranberry Puree
Start by combining your cranberries, sugar, water, orange zest, and orange juice in a medium saucepan. Heat them over medium, stirring now and then until the cranberries burst and release their juices, thickening the mixture – this usually takes about 10 minutes. Then, push the mixture through a fine mesh sieve to remove the skins, leaving you with a smooth, vibrant cranberry puree. Stir in vanilla extract, and let it cool slightly before moving on.
Step 2: Bloom the Gelatin for the Cranberry Layer
While the cranberry puree cools, sprinkle one teaspoon of gelatin over two tablespoons of cold water and let it bloom for 5 minutes. After blooming, gently warm the gelatin just until it dissolves completely, then stir it into the warm cranberry puree. This will give your cranberry mousse the perfect set, lending it a soft yet structured texture. Let the entire mixture cool to room temperature.
Step 3: Whip the Cream and Combine for Cranberry Mousse
In a chilled mixing bowl, whip ¾ cup of heavy cream until soft peaks form—soft peaks mean the cream holds shape gently but is still smooth. Gently fold the cooled cranberry mixture into the whipped cream, maintaining the airy texture by folding carefully. If you desire a more dramatic color, add a few drops of red or pink gel food coloring, folding until the color is evenly distributed but without deflating the mousse.
Step 4: Prepare the Vanilla Mousse
Follow the same gelatin process for the vanilla layer by blooming one teaspoon of gelatin in two tablespoons of cold water for 5 minutes and gently heating until dissolved. Whip the heavier cream (one cup) with powdered sugar and vanilla bean paste or extract in a chilled bowl until soft peaks form. Stir in the dissolved gelatin smoothly to create a luscious vanilla mousse that will contrast beautifully with the cranberry layer.
Step 5: Assemble the Mousse Cups
This is where your dessert starts to take shape beautifully. Spoon or pipe the vanilla mousse into the bottom half of your small dessert glasses to create a creamy base. Then carefully layer the cranberry mousse on top, either with a spoon or a piping bag to keep the layers clean and distinct. Once layered, chill the cups in the refrigerator for at least two hours so the mousse sets up perfectly, creating firm but delicate cups.
Step 6: Garnish and Serve
Right before serving, add festive flair with sugared cranberries nestled on top alongside a fresh mint leaf. These final touches not only add texture and sparkle but also bring pleasant herbal notes and visual appeal, elevating your Cranberry Mousse Cups with Vanilla Layer and Sugared Cranberries Recipe to a truly special dessert experience.
How to Serve Cranberry Mousse Cups with Vanilla Layer and Sugared Cranberries Recipe
Garnishes
A few sugared cranberries on top are more than just pretty—they add a sweet crunch that pairs wonderfully with the smooth mousse. Fresh mint leaves provide a pop of green, a signature flavor contrast, and a hint of freshness that brightens each bite.
Side Dishes
These mousse cups shine as an elegant standalone dessert, but if you’re hosting a festive meal, consider pairing them with a crisp biscotti or a delicate shortbread cookie. Their buttery crunch complements the creamy layers perfectly without overpowering the cranberry’s bright flavor.
Creative Ways to Present
If you want to impress, serve the mousse cups in clear glasses to showcase the beautiful two-tone layers. You can also pipe rosettes of whipped cream around the edges or add edible gold leaf for a luxurious touch. For a rustic look, serve in small mason jars with a sprig of rosemary and a few cranberries for charm.
Make Ahead and Storage
Storing Leftovers
These Cranberry Mousse Cups with Vanilla Layer and Sugared Cranberries Recipe keep well in the refrigerator for up to 2 days. Cover each cup tightly with plastic wrap to keep them fresh and prevent the mousse from absorbing any fridge odors.
Freezing
While mousse generally freezes well, the texture of this delicate dessert might change slightly after thawing, becoming less airy. If you do decide to freeze, place the cups in an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
Since this dessert is best enjoyed chilled to maintain its smooth, creamy texture, it should not be reheated. Serve directly from the refrigerator for the best experience.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just as well in this recipe. Just thaw them slightly before cooking so they release their juices more easily and form a smooth puree.
What if I don’t have gelatin—can I use something else?
You can substitute gelatin with agar-agar for a vegetarian alternative, but keep in mind the texture might be slightly different. Use the equivalent setting strength as suggested on the package and follow blooming instructions carefully.
Is there a way to make this recipe dairy-free?
Yes, you can use canned coconut cream as a substitute for heavy cream to keep the mousse rich and creamy. Be sure to use full-fat coconut cream for the best texture and flavor.
How long does it take for the mousse to set properly?
Chilling for at least 2 hours is essential to allow the gelatin to fully set the mousse, resulting in those beautiful, firm layers. If you can leave it longer, even better, but two hours is the minimum.
Can I prepare the components ahead of time?
You can make the cranberry puree and vanilla mousse a day ahead and keep them refrigerated. Assemble the mousse cups a few hours before serving for the freshest presentation and best texture.
Final Thoughts
I truly hope you give this Cranberry Mousse Cups with Vanilla Layer and Sugared Cranberries Recipe a try. It’s one of those desserts that feels special but is surprisingly easy to prepare, offering a stunning mix of flavor, color, and texture that can brighten any occasion. Once you taste the creamy vanilla paired with vibrant cranberry and the festive sparkle of sugared cranberries, I promise it will become a cherished recipe in your collection!
Print
Cranberry Mousse Cups with Vanilla Layer and Sugared Cranberries Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This elegant Cranberry Mousse Cups recipe features layered cranberry and vanilla mousses, perfect for a festive dessert. The tart cranberry puree is gently sweetened and combined with whipped cream to create a light, airy mousse, complemented by a smooth vanilla mousse layer. Chilled and garnished with sugared cranberries and fresh mint, these dessert cups offer a refreshing balance of flavors and textures, ideal for holiday celebrations or special occasions.
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)
For 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
- Use fresh or frozen cranberries based on availability; frozen cranberries should be thawed before use.
- Gelatin should be gently dissolved, avoid boiling to prevent losing gelling power.
- For a more vibrant color, add food coloring cautiously to avoid altering flavor.
- The mousse cups can be prepared a day ahead and refrigerated to save time.
- Sugared cranberries can be made by rolling fresh cranberries in sugar and allowing them to dry for a sparkly garnish.
