Cranberry Mousse
Indulge in the light, airy elegance of Cranberry Mousse, a festive dessert perfect for holiday gatherings or any sweet occasion. This no-bake treat combines the tart brilliance of fresh cranberries, sweetened to perfection, with the creamy richness of whipped cream, resulting in a harmonious balance of flavors. A touch of vanilla adds depth, while unflavored gelatin ensures the mousse sets to a delightfully smooth consistency. Serve it chilled in individual cups or a stunning centerpiece dish, with optional garnishes of vibrant cranberries and fresh mint leaves for a show-stopping presentation. With minimal prep time and a make-ahead convenience, this cranberry mousse recipe is a fuss-free way to impress family and friends.
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Recipe Information
Ingredients
- 300 grams Fresh cranberries
- 120 grams Granulated sugar
- 120 milliliters Water
- 1 packet Unflavored gelatin
- 60 milliliters Cold water
- 240 milliliters Heavy whipping cream
- 1 teaspoon Vanilla extract
- 30 grams Cranberries (for garnish, optional)
- 5 leaves Fresh mint leaves (for garnish, optional)
Instructions
Rinse the fresh cranberries under cool water and drain well.
In a medium saucepan, combine the cranberries, granulated sugar, and 120 milliliters of water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-12 minutes.
Remove the cranberry mixture from heat and let it cool slightly before blending it into a smooth puree using a blender or an immersion blender.
Strain the puree through a fine-mesh sieve into a bowl to remove the skins and seeds. Allow the puree to cool to room temperature.
In a small bowl, sprinkle the unflavored gelatin over 60 milliliters of cold water. Let it sit for 5 minutes to bloom.
Melt the bloomed gelatin by microwaving it for 15-20 seconds or heating it gently over a double boiler until fully dissolved.
Stir the dissolved gelatin into the cranberry puree until well combined.
In a large mixing bowl, whip the heavy whipping cream and vanilla extract to stiff peaks using a hand mixer or stand mixer.
Gently fold the cranberry puree into the whipped cream in 2-3 additions, being careful not to deflate the whipped cream.
Spoon the mousse into individual serving cups or a serving dish. Smooth the tops and cover with plastic wrap.
Chill the cranberry mousse in the refrigerator for at least 3 hours or until set.
Before serving, optionally garnish with fresh cranberries and mint leaves for a festive touch.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 22.4 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 45 mg | 1% | |
*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.
