Cranberry Mousse Cups Recipe

Introduction

Cranberry Mousse Cups combine tart, fruity cranberry with a smooth vanilla mousse for a festive and elegant dessert. These layered treats are perfect for holiday gatherings or any special occasion. Light, creamy, and beautifully presented, they’re sure to impress your guests.

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)
• Garnish:
• Sugared cranberries (optional)
• Fresh mint leaves

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 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. Step 2: Bloom the gelatin for the cranberry layer by sprinkling 1 teaspoon over 2 tablespoons cold water in a small bowl. Let it sit for 5 minutes, then gently heat until fully dissolved. Stir the dissolved gelatin into the warm cranberry puree and mix thoroughly. Allow to cool to room temperature.
3. Step 3: Whip the ¾ cup of cold heavy cream in a chilled bowl until soft peaks form. Gently fold the cooled cranberry mixture into the whipped cream until smooth and uniform. Add a few drops of gel food coloring if desired, folding gently to keep the mousse texture.
4. Step 4: Prepare the vanilla mousse by blooming 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes, then heating 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 well combined.
5. Step 5: Assemble the mousse cups by spooning or piping 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 the cups for at least 2 hours until fully set.
6. Step 6: Garnish each mousse cup with sugared cranberries and a fresh mint leaf just before serving. Serve chilled for the best flavor and texture.

Tips & Variations

• Use fresh cranberries for the best flavor, but frozen work well too—just thaw before cooking.
• Adjust the sweetness by varying the granulated sugar to suit your taste.
• For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
• Add a splash of Grand Marnier or another orange liqueur to the cranberry layer for an adult twist.
• Use a piping bag with a round tip for neat, defined layers when assembling the mousse cups.

Storage

Store the assembled mousse cups in the refrigerator, covered, for up to 2 days. For best texture and flavor, consume within this time. If needed, let them sit at room temperature for 10 minutes before serving to soften slightly. Do not freeze, as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mousse cups ahead of time?

Yes, the mousse cups can be prepared a day in advance and stored refrigerated. Just add the garnishes right before serving to keep them fresh and vibrant.

Can I use powdered gelatin instead of sheets?

This recipe already uses powdered unflavored gelatin. If using gelatin sheets, bloom them in cold water for about 5 minutes, then dissolve before adding to the mixtures, adjusting quantities as needed.

Cranberry Mousse Cups Recipe

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These Cranberry Mousse Cups are a festive and elegant layered dessert featuring a tart cranberry mousse and a smooth vanilla mousse. Light, creamy, and beautifully presented, they are perfect for holiday gatherings or special occasions.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 to 8 mousse cups 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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 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

• Use fresh cranberries for best flavor, but frozen cranberries work well too.
• Gelatin can be substituted with agar-agar for a vegetarian version, adjusting quantities accordingly.
• Make sure to bloom gelatin properly to avoid lumps in the mousse.
• Chilling time is essential for mousse to set correctly; do not skip or shorten the refrigeration time.
• For an extra festive touch, add edible glitter or sprinkle crushed pistachios on top.

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