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

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)

For Garnish

Sugared cranberries (optional)
Fresh mint leaves

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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.