Elegant Cranberry Mousse Cups
These elegant cranberry mousse cups are a delightful dessert, featuring a smooth cranberry compote folded into light whipped cream. They are perfect for holidays or any special occasion, offering a beautiful balance of tart and sweet.
Equipment
- Medium Saucepan
- Blender or Food Processor
- Fine-mesh Sieve
- Large, Chilled Bowl
- Electric Mixer
Ingredients
Cranberry Compote
- 12 oz (about 3 cups) Fresh Cranberries
- 1/2 cup Granulated Sugar plus more to taste
- 1/4 cup Water
- 1 teaspoon Orange Zest
Mousse
- 1.5 cups Heavy Cream very cold
- 1/2 teaspoon Vanilla Extract
Garnish (Optional)
- Fresh cranberries, orange zest, or a sprig of mint
Instructions
Preparation
- In a medium saucepan, combine cranberries, 1/2 cup sugar, water, and orange zest. Simmer over medium heat for 8-10 minutes until cranberries burst and the sauce thickens slightly, stirring occasionally.
- Cool the compote slightly, then blend until smooth in a blender or food processor. Press the cranberry puree through a fine-mesh sieve into a bowl, discarding any solids; chill completely for 30-60 minutes.
- In a large, chilled bowl, beat very cold heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, being careful not to overbeat.
- Gently fold the chilled cranberry puree into the whipped cream in two additions using a spatula, taking care not to deflate the cream.
- Spoon or pipe the cranberry mousse into individual serving cups, small glasses, or ramekins.
- Cover cups loosely with plastic wrap and refrigerate for at least 2 hours, or until thoroughly set.
- Before serving, garnish with fresh cranberries, a sprinkle of orange zest, or a small mint sprig.
Notes
For best results, ensure all cream and equipment for whipping are very cold. Adjust sugar to your preference based on the tartness of the cranberries. The mousse can be made a day ahead and stored in the refrigerator, loosely covered.