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1
Reserve a few cranberries for garnish.
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2
Sprinkle gelatin on 1/4 cup Triple Sec and allow to bloom (dissolve).
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3
Place cranberries in a large sauce pan with orange juice, 1/4 cup Triple Sec, 1/2 cup sugar, orange zest, and ginger over medium-high heat and bring to a boil.
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4
Reduce heat to medium and continue cooking, stirring frequently, until cranberries break down - about 15 minutes.
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5
Remove from heat and stir in gelatin mixture. Transfer to a food processor or blender and process until smooth. Cool.
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6
Force cranberry mixture through a sieve, discarding solids.
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7
In the top of a double boiler, beat the egg yolks with 1/4 cup sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature.
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8
Combine cranberry mixture with egg mixture.
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9
In a large bowl, whip cream until stiff (gradually adding remaining 1/4 cup sugar) and stir 1/3 of whipped cream into cranberry mixture to lighten it. Then pour cranberry mixture into bowl with whipped cream and gently fold together.
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10
Cover and chill mousse for at least 4 hours. This can be done in the large bowl or in individual bowls or glasses. Serve garnished with additional whipped cream and a 2 or 3 cranberries.
