Cranberry Mousse Cups
A rich and creamy dessert with a sweet-tart flavor from fresh cranberries, perfect for any occasion.
Ingredients
For the Mousse
- 1 cup fresh cranberries Use fresh cranberries for the best flavor.
- 1/2 cup sugar Taste the cranberry mixture before it cools to see if you want more sugar.
- 1 cup heavy cream For a dairy-free option, use coconut cream.
- 1 teaspoon vanilla extract
- 3 large egg whites Can be substituted with aquafaba; use 3 tablespoons of aquafaba per egg white.
- 1/4 teaspoon cream of tartar
- 2 tablespoons water Use for cooking the cranberries.
Instructions
Preparation
- In a saucepan, combine cranberries and sugar with 1/4 cup of water; cook over medium heat until the cranberries burst and the mixture thickens. Allow to cool completely.
- In a separate bowl, whip the heavy cream with vanilla until soft peaks form.
- In another bowl, beat egg whites and cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Gently fold the whipped cream into the egg white mixture, then fold in the cooled cranberry mixture until combined.
- Spoon the mousse into clear mini dessert cups and chill for 2-3 hours before serving.
Notes
These mousse cups are beautiful on their own but can be decorated with crushed nuts or a dollop of whipped cream. Store in the refrigerator covered for 2-3 days. Omit whipped cream if freezing for later use.