Cranberry Mousse

Cranberry Mousse

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Cranberry Mousse Ingredients

  1. Fresh cranberries 670 grams
  2. 6 eggs
  3. Powdered sugar 3 cups
  4. Fat cream at least 30% 3 cups
  • Main Ingredients Eggs, Cranberries, Cream


Cooker, Saucepan, Measuring cup, Wooden spatula, Mixer, Colander, Sieve, Deep bowl, Tablespoon, Refrigerator, Paper kitchen towels, Plate - 2 pieces

Cooking cranberry mousse:

Step 1: prepare the berries.

First of all, we need to clean the cranberries. To do this, transfer the berries to any deep container, fill with clean water so that it completely covers all the berries. Stir the contents several times with a tablespoon and leave in this state for a couple of minutes. So all the various contaminants will float to the surface of the water and can easily be removed. After that, we drop the berries in a colander and rinse thoroughly under running water. Next, we transfer the clean berries to the pan.

Step 2: Cook Cranberries

In the pan with cranberries, add the required amount of powdered sugar and mix everything thoroughly with a tablespoon. Then turn on the temperature of the stove to a medium level and put the pan on the burner. Cook the berries with sugar for at least 15 minutes, while occasionally stir the cranberry mass. As soon as the berries begin to burst from light pressure, remove the pan from the heat.

Step 3: filter the cranberries.

After our cranberries have softened, it is necessary to squeeze the flesh out of it, while we don’t need the skin itself, so we arm ourselves with a sieve. For these purposes, it is best to use a fine mesh sieve. Set it over a deep plate and transfer to it a small portion of still hot berries. After, using a tablespoon, we begin to grind the cranberries. And as soon as this batch of berries is over, again add a small amount of cranberries and repeat the procedure until we use all the berries. This process will take some time and energy, but in the end we will get a terrific dessert. Next, mix the resulting mass thoroughly and leave it aside so that it cools down and acquires room temperature.

Step 4: mix the cream with the berries.

Before mixing cream with berries, first we need to whip them. To do this, put approximately 200 grams cream in a deep bowl and using an electric mixer, whisk the milk ingredient until it is full. The maximum speed should not be switched on immediately, it is necessary that the cream be whipped evenly, so we increase the speed gradually, while also gradually reducing it. Cream whisk about 5 minutes, but it all depends on the cream itself, brand and fat content. Therefore, control the whipping process, it can take much less time. As soon as the dairy product ceases to be liquid, and grabs into the air mass, we slow down the speed of the mixer and carefully transfer the resulting whipped cream into a container with mashed berry. In this case, do not mix the berries with cream. The remaining part of the cream is also whipped accurately with a mixer. Then we shift them to the finished cream. Next, very carefully, using a tablespoon or kitchen scoop, mix whipped cream with berry puree until smooth. And after that, we move on to the next stage of preparation.

Step 5: beat the egg white.

We wash the eggs under running water from various kinds of contaminants. After, we dry them with paper kitchen towels and set two plates in front of us. Gently break the shell so that you can separate the yolk from the protein. When separating, try to prevent even a drop of yolk from falling into the protein, otherwise a lush airy protein cream may not work. The obtained yolks can be used in any other recipe, for ours we will not need them. So, when we have separated the required amount of proteins, we put them in the refrigerator, since chilled proteins beat better. And after that, we pour the already cold ones into a deep container. We take a washed, dried mixer and lower it into a container with protein, so that when whipping it touches the bottom of the container, otherwise the protein can whip only in the upper layers. Turn on the mixer first at a low speed, then also bring the speed to maximum and beat the protein until peaks form. As soon as the protein mass has acquired the desired consistency, we turn off the mixer. Next, we gradually introduce the freshly whipped protein into our cranberry mixture. Mix the mousse to a homogeneous state very slowly so that our protein does not fall. And then, put it in the refrigerator for 2 - 3 hours to cool.

Step 6: Serve Cranberry Mousse.

Such cranberry mousse can be served for dessert to each portion in a small beautiful dish. Or decorate them with various pastries, cakes, muffins, as well as fill wafer rolls with such mousse. Make fresh tea or coffee, get the mousse out of the fridge over time and you can start tasting! Enjoy your meal!

Recipe Tips:

- - If you do not have powdered sugar, you can easily make it at home. To do this, you must have a coffee grinder, with which you can grind regular sugar.

- - If you come across cranberry berries on stalks, then they will need to be sorted before washing.

- - So that the cream does not exfoliate during whipping, they must be chilled, but not frozen. To do this, immediately before beating in 15 minutes, put the cream in the refrigerator, while not allowing them to freeze very much.

- - For beating cream and egg whites, you must use dry and clean equipment.

- - If you do not have a mixer, cream and egg white can be whipped with a regular whisk. True, this will take you not a small amount of time and effort.

- - For whipping egg whites, use ceramic, enameled or glass dishes, and it is better to refuse aluminum.


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