There’s something truly magical about small, sweet indulgences, isn’t there? These Cranberry Mousse Cups take me back to family gatherings, where laughter floated in the air like the aromas from the kitchen. Each delightful spoonful is a burst of tart, fruity goodness, encased in a fluffy cloud of vanilla. It’s a recipe that whispers home, family, and cherished moments.
Why make this recipe
These Cranberry Mousse Cups are more than just a dessert; they embody the very essence of joy and togetherness. Whether you’re sharing them at a holiday dinner or creating a cozy finale for a weekday meal, they bring a spark of color and a burst of flavor that brighten any gathering. Plus, they’re easy enough to make that you can invite the little ones in to help, passing down the love of cooking through generations.
How to make Cranberry Mousse Cups
Ingredients:
- 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)
- 1 cup heavy cream (cold) for vanilla mousse
- ¼ cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon unflavored gelatin (for vanilla mousse)
- 2 tablespoons cold water (for blooming gelatin, vanilla mousse)
- Sugared cranberries (optional, for garnish)
- Fresh mint leaves (for garnish)
Directions:
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Make the cranberry puree: Start by gathering your fresh or frozen cranberries, sugar, and a splash of water. In a medium saucepan, combine them with orange zest and orange juice and let them simmer over medium heat, occasionally stirring until the cranberries burst, creating a vibrant, thickened mixture—a delightful sight! This process usually takes about 10 minutes. Once it’s ready, press it through a fine mesh sieve to remove any skins, then stir in the vanilla extract and let it cool a bit.
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Bloom the gelatin for the cranberry layer: In a small bowl, sprinkle 1 teaspoon of gelatin over 2 tablespoons of cold water, allowing it to bloom for about 5 minutes. Gently heat to dissolve, and then stir this lovely potion into your slightly warm cranberry puree.
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Whip cream for cranberry mousse: In a chilled mixing bowl, whip ¾ cup of heavy cream until it forms soft peaks. With tenderness, fold the cooled cranberry mixture into the whipped cream until it’s all blended beautifully. If you’d like a pop of color, you can stir in a drop or two of the gel food coloring for that special touch.
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Prepare the vanilla mousse: For the vanilla, repeat the blooming process with 1 teaspoon of gelatin in 2 tablespoons of cold water until it dissolves. In another bowl, whip the remaining cup of heavy cream with powdered sugar and vanilla bean paste or extract until it reaches soft peaks. Once ready, carefully stir in the dissolved gelatin, and watch the magic happen!
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Assemble the mousse cups: Now, it’s time for assembling our little masterpieces. Spoon or pipe the smooth vanilla mousse into the bottom half of 6 to 8 small dessert glasses. Next, layer the luscious cranberry mousse on top. Place them in the fridge for at least 2 hours to set and develop their delightful flavors.
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Garnish and serve: Right before serving, top each mousse cup with glistening sugared cranberries and a sprinkle of fresh mint leaves. The colors will remind you of bright summer days, and your guests will be charmed!
How to serve Cranberry Mousse Cups
These beauty-filled mousse cups are perfect just as they are, served chilled straight from the refrigerator. But let’s not forget the joy of sharing—invite your loved ones to join you at the table as you savor each bite together. The joy of dessert is in the company we keep.
How to store Cranberry Mousse Cups
If you have any leftovers (though I doubt you will!), cover them with plastic wrap and keep them in the fridge for up to a couple of days. They may lose some of their fluffy texture, but I promise you, the flavors will still be divine!
Tips to make Cranberry Mousse Cups
- Take your time with the cranberry puree! Ensuring it’s nice and thick will enhance the flavor.
- For an extra touch of elegance, feel free to drizzle some chocolate sauce or add a little sprinkle of crushed nuts on top before serving.
- If you’re short on time, you can skip the sugared cranberries, but they do add a festive flair!
Variations
- Experiment with different flavors by swapping in other fruits like raspberries or strawberries to the mousse layers.
- For a bit of spiced warmth, consider adding a dash of cinnamon or nutmeg to the vanilla mousse.
FAQs
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Can I use frozen cranberries?
Absolutely! Frozen cranberries work just as well as fresh ones, making this recipe delightful any time of year. -
How do I know when the cranberry mixture is thick enough?
You’ll know it’s ready when the cranberries have burst open, the mixture coats the back of a spoon, and it resembles a thick sauce. -
Can I make these mousse cups ahead of time?
Yes! These little gems can be made a day in advance, making them perfect for holiday gatherings or special occasions.
There’s something incredibly heartwarming about gathering around a table, sharing stories and delicious treats. As you make these Cranberry Mousse Cups, may your kitchen be filled with laughter and memories, just as mine is every time I prepare them. So, gather your loved ones close, and let the sweetness of this recipe bring you all a little more joy. Happy cooking, y’all!
Cranberry Mousse Cups
Ingredients
Method
- In a medium saucepan, combine cranberries, sugar, water, orange zest, and orange juice. Simmer over medium heat for about 10 minutes until cranberries burst and the mixture thickens.
- Press the mixture through a fine mesh sieve to remove skins and stir in the vanilla extract. Let it cool.
- Bloom 1 teaspoon of gelatin in 2 tablespoons of cold water for 5 minutes, then heat to dissolve and stir into the cooled cranberry mixture.
- In a chilled mixing bowl, whip ¾ cup heavy cream to soft peaks, then fold in the cranberry mixture. Add gel food coloring if desired.
- Bloom 1 teaspoon of gelatin in 2 tablespoons of cold water until dissolved.
- In another bowl, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla until soft peaks form.
- Carefully stir in the dissolved gelatin into the whipped cream.
- Spoon or pipe the vanilla mousse into the bottom halves of 6 to 8 small dessert glasses.
- Layer the cranberry mousse on top and refrigerate for at least 2 hours to set.
- Before serving, top each mousse cup with sugared cranberries and fresh mint leaves.