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Cranberry Mousse
from the holiday kitchen of Sharmagne Leland-St. John

4 envelopes unflavoured gelatin
6 cups cranberry juice
2 1/2 cups fresh cranberries
2 cups granulated sugar
9 large egg whites
3/4 teaspoon salt
2 cups heavy cream chilled
1 tablespoon confectioners’ sugar

Grease a 10-cup mold with vegetable oil.
In the bottom of a double boiler, heat water to a simmer.
Place the gelatin in the top of the double boiler with 3/4
cup of the cranberry juice. Let it soften before placing it
over the simmering water. Leave it just long enough to
dissolve. Remove the entire double boiler from heat and
set aside.

Place the washed cranberries in a large saucepan with the
remaining juice and 1 1/4 cups of the granulated sugar.
Bring to a boil over high heat. Reduce the heat to low and
simmer uncovered for 5 minutes or until the skins begin to

Drain the berry juice into a large Pyrex bowl add the gelatin
mixture and refrigerate.

Save 10 of the best looking of the cooked cranberries for
garnishing the mousse. Mince the remaining berries and
set aside.

When the cranberry-gelatin mixture begins to thicken,
beat the egg whites until they form soft peaks. Add
the salt and the remaining sugar and continue to beat
until the whites form stiff, but still, moist peaks. At
a moderate speed mix 1 1/2 cups of the cream until it
holds firm, moist peaks . Gently, but thoroughly,
and cream mixture into the Cranberry gelatin mixture
until no white shows. Fold in the minced berries.
Pour the mousse into the greased mold and cover with
plastic wrap. Return to the refrigerator for at least 6
hours, or until mousse has set.

When set, remove the mousse by dipping the mold into
hot water for a few seconds.. Dry the mold and remove
the plastic wrap. Place a well chilled serving plate over
the top of the mold, and using both hands, gently flip the
mold upside down on the inverted serving plate. Remove
the mold.

Whip the remaining cream with the confectioners’’ sugar at
medium speed untl the peaks stiffen. Scoop the cream into
a pastry bag with a #5 star tube and pipe the cream onto the
mousse. Place the cranberries at intervals along the top of
the cream.

Serves 10

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