Ingredients
Equipment
Instructions
- In a small bowl, combine graham cracker crumbs, melted butter, and 2 tbsp of sugar. Press the mixture firmly into the bottom of 6 individual dessert cups. Chill in the refrigerator.
- In a saucepan, cook cranberries, 3/4 cup of sugar, and 1/4 cup of water over medium heat until the berries burst and the sauce thickens, about 10-12 minutes.
- In a small bowl, sprinkle gelatin over 2 tbsp of cold water and let it bloom for 5 minutes. Stir the bloomed gelatin into the hot cranberry mixture until fully dissolved. Let it cool completely to room temperature.
- Using an electric mixer, beat the cold heavy cream with orange zest until stiff peaks form.
- Gently fold the cooled cranberry mixture into the whipped cream. Spoon the mousse over the prepared crusts. Refrigerate for at least 4 hours, or until set.
- Garnish with extra whipped cream, sugared cranberries, or orange zest before serving.
Notes
Ensure the cranberry mixture is fully cooled before folding it into the whipped cream to prevent melting.
For an extra smooth mousse, you can strain the cranberry mixture through a fine-mesh sieve after cooking.
This dessert can be made up to 2 days in advance, just keep it covered in the refrigerator.
For an extra smooth mousse, you can strain the cranberry mixture through a fine-mesh sieve after cooking.
This dessert can be made up to 2 days in advance, just keep it covered in the refrigerator.
