Cranberry Mousse Cups – Fluffy Mini Christmas Desserts Recipe
These Cranberry Mousse Cups are fluffy, festive mini desserts perfect for the holiday season. Featuring a tart cranberry mousse layered over a smooth vanilla mousse, these elegant treats are light, creamy, and beautifully garnished with sugared cranberries and fresh mint leaves for a delightful Christmas dessert.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 to 8 mini mousse cups 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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)
For Garnish
- Sugared cranberries (optional)
- Fresh mint leaves
Instructions
- Make the Cranberry Puree: In a medium saucepan over medium heat, combine cranberries, granulated sugar, water, orange zest, and orange juice. Cook, 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.
- Bloom the Gelatin for Cranberry Layer: Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water in a small bowl and let it bloom for 5 minutes. Gently heat the bloomed gelatin until fully dissolved, then stir it into the slightly warm cranberry puree. Mix thoroughly and allow to cool to room temperature.
- Whip Cream and Combine for Cranberry Mousse: In a chilled mixing bowl, whip ¾ cup cold heavy cream to soft peaks. Gently fold the cooled cranberry mixture into the whipped cream until smooth and uniformly combined. Add a few drops of gel food coloring if desired, mixing gently to keep the mousse texture.
- 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 cold heavy cream with powdered sugar and vanilla bean paste or extract to soft peaks. Stir in the dissolved gelatin until fully incorporated.
- Assemble the Mousse Cups: Spoon or pipe the vanilla mousse into the bottom half of 6 to 8 small dessert glasses. Layer the cranberry mousse on top carefully using a spoon or piping bag to create clean layers. Chill in the refrigerator for at least 2 hours until fully set.
- 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
- Blooming gelatin properly is crucial for the mousse to set perfectly.
- Using cold heavy cream helps achieve a better whipped texture.
- Gel food coloring is optional and purely for enhancing the color of the cranberry mousse.
- Sugared cranberries can be prepared ahead or store-bought for garnish.
- Ensure mousse cups are chilled long enough for layers to set properly before serving.
Keywords: cranberry mousse, Christmas desserts, mini mousse cups, holiday dessert, festive mousse, layered mousse cups
