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–+ servings
A beautiful clear glass mini dessert cup filled with off-white vanilla mousse and topped with equal thickness of pink cranberry mousse.
FL Recipes

Elegant Layered Cranberry Mousse Cups

These stunning Cranberry Mousse Cups feature a smooth off-white vanilla mousse base and a vibrant pink whipped cranberry top layer. Garnished with crystalline sugared berries and fresh mint, it is an impressive, make-ahead dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dessert, Snack
Cuisine: American, French
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mousse Ingredients
  • 12 oz Fresh or frozen cranberries Approx 340g.
  • 1 cup Granulated sugar Approx 200g. Divided use.
  • 2 cups Heavy whipping cream Approx 480ml. Divided use.
  • 4 oz High-quality white chocolate Approx 113g. Melted and cooled slightly.
  • 1 tbsp Vanilla bean paste Approx 15ml.
  • 2 tsp Unflavored gelatin powder Approx 6g.
  • 2 tbsp Cold water Approx 30ml, for blooming gelatin.
  • 18 whole Fresh red cranberries For the sugared garnish.
  • 2 tbsp Simple syrup Approx 30ml, for coating berries.
  • 1/4 cup Granulated sugar Approx 50g, for crystalline coating.
  • 6 leaves Small fresh green mint leaves For garnish.

Equipment

  • 6 Small Clear Glass Mini Dessert Cups Essential for showcasing the equal layers.
  • 2 Piping Bags Crucial for clean, distinct layers without smearing the glass.
  • 1 Fine-mesh strainer Used to achieve a silky smooth puree.

Method
 

Making the Layers
  1. Melt the white chocolate in a heat-proof bowl over simmering water until smooth. Set aside to cool slightly. Whip 1 cup (240ml) of heavy cream and 1 tbsp (15ml) vanilla bean paste until soft peaks form. Gently fold the cooled melted white chocolate into the whipped cream.
  2. Transfer the off-white vanilla mousse to a piping bag. Pipe into small clear glass mini dessert cups, filling exactly halfway. Chill in the refrigerator for 1 hour.
  3. In a saucepan, simmer 12 oz (340g) cranberries and 1/2 cup (100ml) water over medium heat for 10-12 minutes until berries burst. Strain through a fine-mesh sieve into a bowl, discarding solids.
  4. Whisk 1 cup (200g) granulated sugar into the warm liquid until dissolved. Bloom 2 tsp (6g) gelatin in 2 tbsp (30ml) cold water for 5 minutes, then stir into the warm puree. Let cool completely to room temperature.
  5. Whip the remaining 1 cup (240ml) heavy cream to medium-stiff peaks. Gently fold the cooled pink berry puree into the cream until airy and uniform in color. Pipe this over the chilled vanilla layer. Chill for 2 hours.
  6. Toss whole cranberries in simple syrup, then roll in 1/4 cup (50g) sugar to create a crystalline coating. Let dry. Garnish each cup precisely with three sugared cranberries and a single fresh green mint leaf.

Nutrition

Calories: 420kcalProtein: 4gFat: 28gFiber: 3g

Notes

Temperature control is crucial. Ensure both the melted white chocolate and the cooked berry puree are cooled to room temperature before folding them into their respective whipped cream batches to avoid melting the fat and deflating your mousse.
Do not garnish the glasses with the sugared berries until right before serving, or the moisture from the fridge will dissolve the crystalline sugar crust.
Keyword Cranberry Mousse Cups,Layered Dessert,Sugared Cranberries,Vanilla Mousse

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