Cranberry Cloud
Indulge in the airy elegance of Cranberry Cloud, a luscious no-bake dessert that combines the tangy brightness of fresh cranberries with the velvety richness of whipped cream. This festive treat starts with a beautifully smooth cranberry puree, gently infused with unflavored gelatin to create a light and fluffy mousse-like texture. Sweetened with just the right amount of sugar and accented with a hint of vanilla, this eye-catching dessert is perfect for holidays, dinner parties, or anytime you need a show-stopping finale. Serve it chilled in individual glasses, topped with a sprig of fresh mint for a pop of color and contrast. Quick to prepare and irresistibly creamy, Cranberry Cloud will become your go-to centerpiece dessert for any special occasion.
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Recipe Information
Ingredients
- 340 grams Fresh cranberries
- 150 grams Granulated sugar
- 120 milliliters Water
- 1 tablespoon Unflavored gelatin
- 60 milliliters Cold water
- 240 milliliters Heavy whipping cream
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar
- 1 small handful Fresh mint leaves (optional, for garnish)
Instructions
Rinse the cranberries thoroughly and set aside.
In a medium saucepan, combine the fresh cranberries, granulated sugar, and 120 milliliters of water. Cook over medium heat until the cranberries burst and soften, about 8-10 minutes, stirring occasionally.
Remove the saucepan from heat and use an immersion blender or regular blender to puree the cranberry mixture until smooth. Strain through a fine-mesh sieve into a large bowl to remove the skins and seeds. Allow to cool slightly.
In a small bowl, sprinkle the unflavored gelatin over 60 milliliters of cold water. Let it sit for 5 minutes to bloom.
Once bloomed, add the gelatin mixture to the warm cranberry puree and stir well until the gelatin is fully dissolved. Allow the mixture to cool to room temperature but do not let it set completely.
In a separate large bowl, whip the heavy whipping cream using a hand mixer or stand mixer until soft peaks form. Add the vanilla extract and powdered sugar, then continue whipping until stiff peaks form.
Gently fold the whipped cream into the cooled cranberry mixture in three additions, being careful not to deflate the cream. Mix until fully incorporated and light in texture.
Spoon the mixture into serving dishes or glasses and smooth the surface. Cover with plastic wrap and chill in the refrigerator for at least 3 hours, or until set.
Serve chilled, optionally garnished with fresh mint leaves for a festive touch.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 194.5 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
