Description
Delightful cranberry mousse cups with a buttery crust, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup cranberry juice
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon gelatin
- 1/4 cup water
- 1 cup crushed cookies (for crust)
- 4 tablespoons butter (melted)
- Fresh cranberries (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Combine the crushed cookies and melted butter until they resemble wet sand.
- Press the mixture into the bottom of each serving cup to create a crust. Bake for about 10 minutes until golden, then let cool.
- Bloom the gelatin: Sprinkle gelatin over water and let it bloom for about 5 minutes.
- Heat cranberry juice and sugar in a saucepan over medium heat until dissolved, then add the bloomed gelatin.
- Let the mixture cool slightly, then gently fold in the whipped cream.
- Spoon the mousse over the cooled crusts, filling cups about three-quarters full. Chill for at least 2 hours.
- Top with fresh cranberries before serving.
Notes
Make-ahead: Prepare the mousse a day in advance for better flavor. Store in an airtight container and keep in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 12g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg