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Individual cranberry mousse cups arranged artfully

Elegant Cranberry Orange Mousse Cups

This elegant and refreshing cranberry orange mousse is a delightful dessert, perfect for special occasions. It is light, airy, and bursting with the vibrant flavors of cranberry and orange.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4 servings

Equipment

  • medium saucepan
  • blender or food processor
  • fine-mesh sieve
  • small bowl
  • large, chilled bowl
  • electric mixer
  • spatula

Ingredients
  

Cranberry Puree

  • 12 oz fresh or frozen cranberries (340g)
  • 1/2 cup granulated sugar (100g) (or to taste)
  • 1/4 cup orange juice (60ml) (or water)
  • 1 tsp orange zest
  • 1 tsp unflavored gelatin (Optional)
  • 2 tbsp cold water (for blooming gelatin)

Mousse

  • 1 1/2 cups heavy cream (360ml) (or whipping cream), very cold
  • 1/4 cup powdered sugar (30g) (confectioners' sugar)
  • 1 tsp vanilla extract

For garnish

  • Fresh cranberries Optional
  • sprig of mint Optional
  • powdered sugar Optional

Instructions
 

Cranberry Puree

  • Combine cranberries, granulated sugar, orange juice and zest in a saucepan, then simmer for 10-15 minutes until cranberries burst and soften.
  • Blend the mixture until smooth, then strain through a fine-mesh sieve for a silky puree. If using gelatin, mix it with cold water and stir into the warm puree until dissolved. Chill the puree completely.

Mousse Assembly

  • Whip very cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form, being careful not to over-whip.
  • Gently fold the cooled cranberry-orange puree into the whipped cream until just combined, ensuring not to deflate the cream.
  • Spoon or pipe the mousse into individual serving cups and smooth the tops.
  • Refrigerate for at least 2-4 hours, or preferably overnight, until fully set.

Garnish

  • Before serving, garnish with fresh cranberries, a mint sprig, or a dusting of powdered sugar.

Notes

For varying sweetness, adjust the amount of granulated sugar in the cranberry puree or powdered sugar in the whipped cream. For a firmer mousse, ensure the gelatin is fully dissolved and the puree is thoroughly chilled before folding into the cream. Make sure your heavy cream is very cold and your mixing bowl is chilled for the best whipped cream results. Leftover mousse can be stored in the refrigerator for up to 2-3 days in an airtight container.