Thursday, October 24, 2013

Cranberry Mousse



The next thing I did with some of those amazing cranberries- is make some cranberry sauce.  Which was later translated into cranberry mousse. 

White chocolate is usually added to this but I did not have any and really just wanted to make the mousse without running out to the store.  I made it with just the whipped cream.  Me and my daughter were none the wiser.  Smooth and delicious.  Not too sweet.  Love it.

Cranberry Mousse
This is the recipe I was going to use but then omitted the white chocolate.

Cranberry sauce
2 cup sugar
3 cups cranberries
1/2 cup water
juice of one lemon

Combine all in a saucepan and cook until cranberries have "popped" and are soft.  Puree in a blender.  Chill.

1 cup cranberry puree, chilled
1 cup heavy cream, whipped until peaks form.

Fold the puree into the heavy cream, gently.  Spoon into containers and chill. Serve cold.  Will stay "set" for a day or two.  Cranberries have natural pectin which will keep them set.

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