Orange Mousse with Cranberry Sauce

• Produce

  • 1 Sparkling sugared cranberries or candied orange peel

• Condiments

  • 1 cup Berry cranberry sauce, whole

• Baking & Spices

  • 1 Pinch Salt
  • 9 oz White chocolate chips

• Drinks

  • 1/4 cup Cranberry or orange juice

• Dairy

  • 1 3/4 cups Heavy cream

• Desserts

  • 2 tsp Gelatin, unflavored powdered

• Beer, Wine & Liquor

  • 1 tbsp Grand marnier

• Liquids

  • 2 tbsp Water

• Other

  • 2 TBSP fresh orange zest (from 1 large or 2 medium oranges

Found on sugarhero.com

Description

Ingredients

• 9 oz white chocolate chips
• 1¾ cups heavy cream, divided use
• 1 TBSP Grand Marnier (optional)
• Pinch salt
• 2 TBSP fresh orange zest (from 1 large or 2 medium oranges)
• 2 tsp unflavored powdered gelatin
• 2 tbsp cold water
• 1 cup whole berry cranberry sauce (not from a can, please!)
• ¼ cup cranberry or orange juice
• Sparkling sugared cranberries or candied orange peel, to garnish

Directions

• Combine the white chocolate chips, ¾ cup of cream, Grand Marnier, if using, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the white chocolate has melted and the mixture is smooth. Pour it into a large bowl, whisk in the orange zest, and let it cool to room temperature, stirring occasionally.
• While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the white chocolate is at room temperature and has just started to thicken, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and white chocolate together.
• Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the white chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Divide the mousse between eight ½-cup ramekins or glasses, and refrigerate for 2 hours, until set.
• Blend your cranberry sauce using a stick blender or in short spurts in a conventional blender. You want to break up the cranberries and make it more liquid and spoonable, but don’t blend it so much that it loses all texture. If it’s too chunky, add cranberry or orange juice, a spoonful or two at a time, until you get a texture you like.
• Top each mousse cup with a few tablespoons of cranberry sauce. Garnish with sugared cranberries or candied orange peel, if desired.