Cranberry Mousse

By Kevin • November 7, 2010 • 6 Comments

⎙

Author Notes: A few years back I was preparing a Thanksgiving dinner and as usual it didn't involve turkey, dressing, or gravy. It may have been a rack of lamb or roast pheasant, I don't recall, but I always try to make some nod at tradition on T'day and on this particular occasion came up with the idea of a cranberry mousse. - Kevin

Serves 6

1 tablespoon unflavored gelatin
1 pound fresh cranberries - washed and picked over
1/2 cup fresh orange juice (about 1 1/2 oranges)
1/2 cup Triple Sec
1 cup granulate sugar - separated
2 tablespoons fresh orange zest
1/2 teaspoon ground ginger
3 egg yolks
2 cups whipping cream

Reserve a few cranberries for garnish.
Sprinkle gelatin on 1/4 cup Triple Sec and allow to bloom (dissolve).
Place cranberries in a large sauce pan with orange juice, 1/4 cup Triple Sec, 1/2 cup sugar, orange zest, and ginger over medium-high heat and bring to a boil.
Reduce heat to medium and continue cooking, stirring frequently, until cranberries break down - about 15 minutes.
Remove from heat and stir in gelatin mixture. Transfer to a food processor or blender and process until smooth. Cool.
Force cranberry mixture through a sieve, discarding solids.
In the top of a double boiler, beat the egg yolks with 1/4 cup sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature.
Combine cranberry mixture with egg mixture.
In a large bowl, whip cream until stiff (gradually adding remaining 1/4 cup sugar) and stir 1/3 of whipped cream into cranberry mixture to lighten it. Then pour cranberry mixture into bowl with whipped cream and gently fold together.
Cover and chill mousse for at least 4 hours. This can be done in the large bowl or in individual bowls or glasses. Serve garnished with additional whipped cream and a 2 or 3 cranberries.