The perfect balance of sweet, tart and creamy, this airy mousse makes a delightful finish to any harvest dinner.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2013
MethodIn saucepan, bring cranberries, raspberries, sugar, orange zest, orange juice and 2 tbsp water to boil; reduce heat and simmer until cranberries pop, about 6 minutes. Discard orange zest.
In food processor or blender, pur?e cranberry mixture until smooth. Press through fine sieve into large bowl.
Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup water; let stand until softened, about 5 minutes. Warm over low heat until dissolved, about 1 minute. Stir into cranberry mixture. Place bowl in larger bowl of ice water to chill, stirring frequently, until cold and thickened to consistency of egg whites, about 5 minutes.
Whip cream; whisk one-quarter into cranberry mixture. Fold in remaining
whipped cream. Divide among dessert dishes. Cover and refrigerate until set, about 4 hours.
Make-ahead: Refrigerate for up to 24 hours.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 19 mg
- Sugars 28 g
- Protein 2 g
- Calories 270.0
- Total fat 16 g
- Potassium 112 mg
- Cholesterol 57 mg
- Saturated fat 10 g
- Total carbohydrate 31 g
- Iron 2.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 15.0
- Vitamin C 15.0