Description
These Cranberry Mousse Cups are elegant, airy, and perfectly festive — tangy cranberry mousse layered in little cups makes them great for holiday dinners or anytime you want a pretty and light dessert.
Ingredients
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250 g fresh or frozen cranberries
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⅓–½ cup sugar (adjust to taste)
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60 ml water
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1 teaspoon orange zest (optional)
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1 tablespoon lemon juice
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1 teaspoon unflavored gelatin (or agar-agar for a vegetarian version)
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120 ml hot water (to bloom the gelatin)
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240 ml heavy whipping cream, chilled
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1–2 tablespoons powdered sugar (to sweeten the whipped cream)
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1 teaspoon vanilla extract
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Optional garnishes: sugared cranberries, mint leaves, white chocolate shavings
Instructions
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Cook the Cranberries
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In a saucepan, combine cranberries, sugar, and 60 ml water. Cook over medium heat until cranberries burst and soften, stirring occasionally.
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Add orange zest and lemon juice, and cook for another minute.
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Bloom Gelatin
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Pour the hot water into a small bowl and sprinkle the gelatin over it. Let it bloom until fully dissolved (about 1–2 minutes).
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Combine Cranberry & Gelatin
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Remove the cranberry mixture from heat and stir in the dissolved gelatin until completely blended.
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Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
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Whip the Cream
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In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form.
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Fold & Layer
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Gently fold the cooled cranberry mixture into the whipped cream, keeping as much airiness as possible.
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Spoon or pipe the mousse into serving cups or glasses.
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Chill
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Refrigerate the cups for at least 2–3 hours, or until the mousse is set and firm.
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Garnish & Serve
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Just before serving, garnish with sugared cranberries, mint leaves, or chocolate shavings for a festive touch.
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Notes
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Make sure to cool the cranberry-gelatin mixture before folding into the cream — hot mixture can deflate the whipped cream.
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Use full-fat cream for the best texture and stability.
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Chill the cups well so the mousse sets firmly and holds its shape.