Fluffy Cranberry Mousse
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Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This light and fluffy cranberry mousse is the perfect Valentine's Day or late winter dessert. It's easily made with both fresh or frozen cranberries and doesn't require either eggs or gelatin.
You will need:
For cranberry syrup,
  • Cranberries - 1 cup, fresh or frozen
  • Sugar - ½ cup
  • Water - ½ cup
  • Lemon juice - 1 tsp
For cranberry mousse,
  • Heavy cream - 1 cup, cold
  • Cream cheese - 4 oz, softened
  • Powdered sugar - ¼ cup, divided
  • Vanilla extract - 1 tsp
  • Cranberry syrup - ¼ cup
  • Fresh mint leaves - for garnish, optional
How to:
  1. Cranberry syrup: Take all the ingredients in a saucepan and start cooking on medium-high heat. Soon the cranberries will start popping.
  2. Stir and cook till the sugar is completely dissolved and berries are mushy. It should look like a thick syrup. Strain syrup into a clean jar and chill before use. Leftover syrup keeps well in the refrigerator for several days.
  3. Cranberry mousse: In a cold mixing bowl, beat whipping cream and 2 tbsp powdered sugar with the whisk attachment of an electric mixer on medium-speed until soft peaks form. Set aside.
  4. Take cream cheese, remaining powdered sugar and vanilla extract in a mixing bowl. Beat on medium-speed until smooth and fluffy.
  5. Add cranberry syrup and beat until well combined. You can add a bit more syrup for a deeper color and flavor.
  6. Gently fold in the whipped cream into the cream cheese mixture. Spoon the cranberry mousse into small cups or dessert bowls and chill for 1-2 hours.
  7. Before serving, top mousse with a spoonful of cranberry syrup and garnish with fresh mint leaves.
Notes:
1. If you like the texture of bits of fruit in your mousse, don't strain the cranberry syrup, and just make a thick cranberry compote instead.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/02/11/fluffy-cranberry-mousse/