Introduction

Cranberry Mousse Cups are light, fluffy, and perfect for festive occasions. This two-layer dessert combines tart cranberry mousse with smooth vanilla mousse, creating an elegant mini treat that’s as beautiful as it is delicious.

A metal mixing bowl filled with light pink whipped frosting, smooth and swirled in texture, with a white-handled whisk resting inside, partially covered in the frosting. To the upper right of the bowl, there is a white plate filled with bright red cranberries, glossy and round. In the upper left, a small white container holds a bright pink liquid. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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 the 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.
Step 2: Bloom the gelatin for the cranberry layer by sprinkling 1 teaspoon of gelatin over 2 tablespoons cold water in a small bowl. Let it bloom for 5 minutes, then gently heat until dissolved. Stir the gelatin into the slightly warm cranberry puree, mix thoroughly, and let cool to room temperature.
Step 3: Whip ¾ cup cold heavy cream to soft peaks in a chilled bowl. 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, mixing gently to maintain the mousse texture.
Step 4: Prepare the vanilla mousse by blooming 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes, then gently 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 fully combined.
Step 5: Assemble the mousse cups by spooning or piping 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. Chill in the refrigerator for at least 2 hours, or until fully set.
Step 6: Just before serving, garnish each mousse cup with sugared cranberries and a fresh mint leaf for a festive touch. Serve chilled.

Tips & Variations

Use fresh cranberries if possible for the best flavor, but frozen work well too—just thaw slightly before cooking.
For a vegan alternative, substitute gelatin with agar-agar following package instructions.
To add texture, sprinkle crushed gingersnap cookies at the bottom of the glasses before layering the mousse.
If you prefer less sweetness, reduce the sugar in the cranberry layer by a tablespoon.

Storage

Store assembled mousse cups in an airtight container in the refrigerator for up to 3 days. The layers may soften over time but will remain delicious. For best results, garnish just before serving. Reheat is not recommended—serve chilled.

How to Serve

A dessert with three clear layers is shown in a round glass on a white marbled surface. The bottom layer is smooth and white, filling about one third of the glass. Above that is a thicker, pale pink layer that is also smooth and even. The top layer is a darker pink, creamy swirl rising above the rim of the glass. On top of this swirl are small red berries coated lightly with sugar and two fresh green mint leaves. Scattered around the glass are similar red berries and a few small green leaves. In the background, two more glasses show the same dessert, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mousse cups ahead of time?

Yes, you can prepare and assemble the mousse cups up to 2 days in advance. Keep them refrigerated and add garnishes just before serving to maintain freshness and appearance.

What can I use if I don’t have gelatin?

Agar-agar is a suitable vegetarian substitute. Follow the package instructions for the equivalent amount needed, and be sure to dissolve and incorporate it while the mixture is hot.