Traditional Cranberry Mousse
This cranberry mousse is made traditional style - with egg whites & whipped cream - but don't be intimidated! It's an easy & tasty dessert to make, and perfect for Thanksgiving!
Servings: 4 People
Calories: 339kcal
Ingredients
- 1 ½ cups Fresh or frozen cranberries
- Zest of 1 orange Optional
- ⅓ cup Water or Orange Juice
- ½ cup Granulated sugar
- ½ teaspoon Vanilla extract
- Pinch salt
- 3 teaspoon Unflavored gelatin powder
- ⅓ cup water
- 2 Large egg whites
- 1 cup Heavy cream
Instructions
- Place cranberries, zest (if using) and water in a small saucepan. Simmer over medium heat until cranberries split and soften.
- Press cranberries through a wire sieve. Discard skins left behind, let pulp cool to room temperature.
- Combine cranberry pulp, sugar, vanilla, and salt together in a large bowl, set aside.
- In a small bowl, sprinkle gelatin over water and allow to soak for 5 minutes.
- Transfer gelatin bowl to microwave, heat in 10-second increments until gelatin melts.
- Pour melted gelatin into cranberry pulp mixture, stir until well incorporated, then set aside while preparing the rest of the ingredients.
- In a separate bowl (stand mixer, ideally!), whip egg whites until stiff peaks form. Carefully fold into cranberry mixture, stirring until combined.
- Whip cream until stiff peaks form, then carefully fold into the cranberry mixture, stirring until combined.
- Pour into 4-6 serving glasses, chill until set, about 2 hours.
- Serve with a dollop of whipped cream, if desired
Nutrition
Calories: 339kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 56mg | Potassium: 103mg | Fiber: 2g | Sugar: 27g | Vitamin A: 897IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg