Cranberry Mousse

1. 1

   Reserve a few cranberries for garnish.

2. 2

   Sprinkle gelatin on 1/4 cup Triple Sec and allow to bloom (dissolve).

3. 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.

4. 4

   Reduce heat to medium and continue cooking, stirring frequently, until cranberries break down - about 15 minutes.

5. 5

   Remove from heat and stir in gelatin mixture. Transfer to a food processor or blender and process until smooth. Cool.

6. 6

   Force cranberry mixture through a sieve, discarding solids.

7. 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.

8. 8

   Combine cranberry mixture with egg mixture.

9. 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.

10. 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.

* Per serving · 4 servings · Values may vary.