Ingredients
Scale
To recreate these delightful treats, you will need the following ingredients:
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tablespoon unflavored gelatin
- 2 tablespoons cold water
- Mini phyllo pastry cups (store-bought or homemade)
For a twist, you can substitute fresh cranberries with frozen ones. If you prefer a non-dairy version, coconut cream can replace the heavy whipping cream.
Instructions
- Begin by making the cranberry puree. In a small saucepan over medium heat, combine cranberries, granulated sugar, and water. Cook until the cranberries burst and the mixture thickens, about 10 minutes.
- Remove from heat and let it cool slightly. Then, blend until smooth. Stir in the vanilla extract and set aside to cool completely.
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
- In a saucepan, gently heat the bloomed gelatin until dissolved. Do not let it boil. Stir this into the cooled cranberry mixture.
- In a large bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold gently into the cranberry mixture, ensuring not to deflate the mousse.
- Spoon the mousse into mini phyllo pastry cups. Chill in the refrigerator for at least 2 hours to set.
- Serve chilled, perhaps with a dusting of powdered sugar for a snowy effect or a sprig of mint for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
