Cranberry and Orange Mousse

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Classic Christmas flavours shine in this light and fluffy Cranberry and Orange Mousse. If you are looking for Christmas dessert options this year, look no further! Ideal if you want to prepare in advance and wonderful if you are feeding a crowd, this gloriously pink and delicious dessert ticks all the boxes. To concentrate and deepen the flavour of the cranberries, they are first slowly roasted in the oven, with a little sugar, before being pureed. Laced with fresh orange, this delicious and pretty, fluffy dessert comes together easily and is guaranteed to wow your guests.

Can I make this mousse in advance?

Yes! Indeed it is important that you start making this dessert a few hours before you want to eat it; in fact, ideally make it the day before. You need time for the strawberries to cook and cool before making the mousse plus, the gelatine needs time to work its magic and turn it from a smooth and creamy, dreamy dessert into a smooth, creamy, light and airy, dreamy dessert. I prefer to make it the day before, leave it in the fridge overnight and then simply decorate the following day. Perfect to prepare in advance for relaxed and easy entertaining.

Can I make this mousse with other fruit?

Yes you can. I often make it with strawberries and/or raspberries – see here for Strawberry Mousse. You should also be able to make it with other summer fruit, but confess, I have yet to try anything else. Be sure to roast the fruit first to concentrate the flavour and then, if the puree is lumpy or has many seeds, strain the puree through a sieve.

How to make Cranberry and Orange Mousse

Collect all the ingredients together:

Mousse –

• fresh cranberries
• caster sugar
• grated orange zest and juice
• sheet gelatine
• egg white
• fresh double/heavy cream

Topping –

• whipped cream
• cranberries
• orange zest
• rosemary/mint

Now make this delicious light and fluffy Christmas dessert:

1. Cook the cranberries: tip the cranberries onto a baking tray with the sugar. Mix well. Cook in the centre of a preheated oven for 45 minutes, stirring every 15 minutes.
2. After 45 minutes, remove from the oven, stir well and push the cranberries closer together in the centre of the baking tray. Return to the oven for a final 15 minutes. Take out of the oven and set on one side to cool a little.
3. Scrape into a food processor, with any juices and sticky bits from the baking tray. Grate over the orange zest and puree until very smooth.
4. Sieve the puree to ensure it is very smooth and transfer to a saucepan.
5. Make the mousse: soak the gelatine in cold water for 5 minutes, squeeze and then add to the pureed cranberries. Heat, stirring, over a moderate heat until the gelatine has dissolved. Stir in the orange juice.
6. Sit the saucepan in a bowl of ice and water until the mixture is cool and starting to thicken slightly.
7. When the cranberries are cool, whip the cream until it reaches soft peaks.
8. Beat the cranberry and orange mix into the whipped cream but be careful not to over-mix.
9. In a different bowl and with clean whisks, beat the egg white with an electric whisk until it forms satiny peaks. Add the sugar gradually, spoonful at a time, whilst beating until stiff, shiny and smooth. The sugar should dissolve into the egg white and the egg white should be fluffy, shiny and standing up without any collapse.
10. Fold ⅓ of the egg white into the cranberry and cream mixture and then fold in the remaining egg white. Do not over-mix.
11. Transfer into 4 – 6 serving glasses/cups/bowls. You can either spoon the mousse in or transfer all the mouse to a piping bag with a wide end, and pipe it. Cover and leave in the fridge for a few hours to firm up and set into a light and fluffy mousse.
12. To serve: serve as is or decorate with whipped cream and a few cranberries and a tiny sprig of mint, rosemary or orange.

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Made this recipe?

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