Refined Sugar Free Cranberry Mousse

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Creamy and indulgent, yet light and airy! Tart and sweet, and extremely delicious! Can you guess what it is? It is our simple 5-ingredient (plus water) Refined Sugar Free Cranberry Mousse, that uses Frozen Cranberries! If you have a sieve and a whisk, you are perfectly equipped to make this simple mousse!

It's the end of January and we are still eating Christmas foods. Last week I finished the last of the frozen egg whites that I had leftover from making ridiculous amounts of Sourdough Panettone over Christmas, this week we are indulging in Christmas Spice Coffees and using up some frozen cranberries that I forgot we had in the freezer.

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I love making mousse with some neglected frozen fruit or berries. We actually had our Blueberry Mousse over Christmas this year at Seb's parents' house. We had to tweak the recipe, as we only had a blender (not a food processor) and that made me think about what kind of mousse I could make with frozen berries that doesn't require a food processor. So for this Refined Sugar Free Cranberry Mousse recipe, I came up with something that will only require a sieve and a whisk (ideally an electric hand-held one, unless you have very strong arms!).

This recipe is also refined sugar-free. We used honey, but feel free to add agave nectar instead. If you're using maple syrup as a sweetener, note that due to its thinner consistency, you may need a bit more gelatine to set the mousse. I should also note that we don't like our mousse too firm - I personally think it is best when you don't know there's any gelatine in it at all, so we only used 2 sheets of leaf gelatine, but if you want yours slightly firmer, use 3!

Ingredients for Cranberry Mousse:

• 160 g frozen or fresh cranberries: we used frozen cranberries.
• 75 ml water: just ordinary tap water will do.
• 100 g runny honey: or agave nectar.
• 2 leaf gelatine sheets: soaked in cold water for 5-10 minutes: No matter how much I tried, I just couldn't get on with powdered gelatine. Leaf gelatine has been a discovery of a decade for me and I couldn't recommend it enough. I normally use Dr Oatker, and it hasn't disappointed me yet. If you like your mousse firm-set, use 3 leaf gelatine sheets.
• 2 egg whites: we used medium eggs. Make sure to whip the egg whites to stiff peaks before folding into the cranberries. Egg whites do wonders in making a light and airy, cloud-like mousse.
• 200 g double cream: or whipping cream.

How to Make Refined Sugar Free Cranberry Mousse?

Place cranberries and 75 ml of water in a saucepan and simmer over medium heat for approx. 10-15 minutes, until cranberries split, soften and release their juices.

Place leaf gelatine sheets in a bowl with cold water and soak for 5-10 minutes.

Press cranberries through a wire sieve, getting as much of the pulp as possible (don't forget to scrape the bottom of the sieve). Discard cranberry skins left in the sieve.

Whilst the cranberry pulp is still hot, add the squeezed out gelatine sheets and stir until fully dissolved. If it's no longer hot enough, heat it up in a microwave (ensure your bowl is microwave safe) or on the hob. IMPORTANT: If your pulp isn't hot enough you will end up with bits of gelatine that's not fully dissolved. Stir in the honey and leave the mixture to cool down to room temperature (but not much longer, as the gelatine will set the mixture).

Whip egg whites to stiff peaks. Gently fold into cranberries to combine. In a separate bowl whip double cream to soft peaks, then carefully fold into the cranberry mixture, stirring until combined.

Spoon the mousse into 4 (or 6 small) glasses and place in the fridge for 2 hours to set. Serve your Refined Sugar Free Cranberry Mousse decorated with whole cranberries and a sprig of mint!

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For other Refined Sugar-Free Desserts and Sweet Bakes, have a look at our other recipes below:

• Refined Sugar-Free Burnt Basque Cheesecake
• Almond Flour Pumpkin Muffins (Gluten Free Recipe)
• Oat Cookies with Cranberries and Pistachios
• Refined Sugar-Free Chocolate Tart