Classic Cranberry Mousse Cups
These elegant mousse cups offer a delightful balance of tart cranberries and sweet, airy cream, perfect for a festive occasion or a light dessert.
Equipment
- Small saucepan
- Fine-mesh sieve
- Large chilled bowl
- Spatula
Ingredients
Cranberry Base
- 2 cups Fresh or Frozen Cranberries
- 1/2 cup Granulated Sugar adjust to taste
- 1/4 cup Water
Mousse
- 1.5 cups Heavy Cream very cold
- 2 tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Gelatin (unflavored) optional
Instructions
Cranberry Base
- Simmer cranberries, granulated sugar, and water in a saucepan for 8-10 minutes until cranberries burst and soften, then remove from heat.
Process
- Cool the cranberry mixture slightly; for a smoother mousse, press it through a fine-mesh sieve to remove skins and seeds, then cool completely.
- If using gelatin, dissolve 1 tsp in 2 tbsp hot water and stir it into the cooled cranberry mixture.
Whip Cream
- In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form, being careful not to over-whip.
Combine
- Gently fold the cooled cranberry mixture into the whipped cream using a spatula and a cut-and-fold motion until just combined.
Assemble & Chill
- Spoon or pipe the cranberry mousse into individual serving cups, ramekins, or shot glasses.
- Refrigerate the mousse cups for at least 2-4 hours, or preferably overnight, to allow them to set properly.
Notes
For an extra touch, garnish with fresh cranberries or a sprig of mint before serving. Adjust sugar to your preference and the tartness of the cranberries. Ensure all ingredients, especially the heavy cream and cranberry mixture, are thoroughly chilled for best results.