Cranberry Mousse Recipe
You ask why I am excited about sharing this Cranberry Mousse recipe with you? Simply because I think that this is the best recipe of Cranberry Mousse in the world. This Cranberry Mousse is always a hit as a Dessert . The key ingredient here is Fruits. Trust me when I say, you have to try Cranberry Mousse.
Ingredients
Peanut or almond oil
2 1/2 cups (10 ounces) whole cranberries
1 1/4 cups sugar
1/3 cup raisins
1/3 cup fresh orange juice
1 teaspoon cinnamon
1 teaspoon finely grated orange zest
Pinch of ground ginger
4 egg yolks
1 teaspoon cornstarch
1 1/2 cups warm milk
2 to 3 tablespoons cranberry liqueur
1 tablespoon unflavored gelatin, softened in a little cold water
1 teaspoon vanilla
2 cups whipping cream
2 tablespoons coarsely chopped cranberries
Directions
Lightly coat 6-cup ring mold with peanut or almond oil and set aside.
Combine cranberries, half of sugar, raisins, orange juice, cinnamon, zest and ginger in heavy 3-quart saucepan.
Cook over medium-low heat, stirring occasionally, until mixture is thick.
Transfer to processor or blender and puree.
Combine yolks, cornstarch and remaining sugar in top of double boiler and whisk until well blended.
Slowly stir in warm milk, whisking constantly.
Set over simmering water and whisk until mixture heavily coats spoon, about 10 minutes.
Add liqueur, gelatin and vanilla and continue whisking until gelatin is dissolved, about 1 to 2 minutes.
Transfer to bowl and refrigerate until it begins to set.
Meanwhile, whip 1 cup cream until stiff.
When custard begins to set, fold in cranberry puree and whipped cream.
Turn into prepared mold.
Cover and chill until set, about 4 hours.
Combine cranberries, half of sugar, raisins, orange juice, cinnamon, zest and ginger in heavy 3-quart saucepan.
Cook over medium-low heat, stirring occasionally, until mixture is thick.
Transfer to processor or blender and puree.
Combine yolks, cornstarch and remaining sugar in top of double boiler and whisk until well blended.
Slowly stir in warm milk, whisking constantly.
Set over simmering water and whisk until mixture heavily coats spoon, about 10 minutes.
Add liqueur, gelatin and vanilla and continue whisking until gelatin is dissolved, about 1 to 2 minutes.
Transfer to bowl and refrigerate until it begins to set.
Meanwhile, whip 1 cup cream until stiff.
When custard begins to set, fold in cranberry puree and whipped cream.
Turn into prepared mold.
Cover and chill until set, about 4 hours.
