Description
This Cranberry Mousse Pie offers a delightful balance of tart and sweet flavors, presented in a visually appealing dessert. A light, airy cranberry mousse, with its delicate pink hue, rests upon a crisp, buttery graham cracker crust. The filling is smooth and creamy, providing a refreshing contrast to the crumbly base. It is elegantly crowned with a generous swirl of whipped cream, adorned with sugared cranberries and a sprig of fresh rosemary, adding both a festive touch and a subtle aromatic note. This no-bake pie is designed for a smooth texture and a vibrant taste, making it a sophisticated conclusion to any meal.
Ingredients
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cranberry Mousse:
- 12 ounces fresh or frozen cranberries
- ½ cup granulated sugar (or to taste)
- ½ cup water
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water (for gelatin)
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream, cold
- For the Whipped Cream Topping:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- For Garnish:
- Sugared cranberries
- Fresh rosemary sprigs
Instructions
- **Prepare the Crust:** Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, then remove from oven and let cool completely on a wire rack.
- **Make the Cranberry Puree:** In a saucepan, combine cranberries, ½ cup granulated sugar, and ½ cup water. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and soften, about 8-10 minutes. Remove from heat and let cool slightly.
- **Process Cranberries:** Transfer the cranberry mixture to a blender or food processor and blend until smooth. Strain the puree through a fine-mesh sieve into a clean bowl, pressing down on solids to extract as much liquid as possible. Discard solids. Set aside to cool completely.
- **Bloom Gelatin:** In a small bowl, sprinkle gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.
- **Dissolve Gelatin:** Gently heat the bloomed gelatin in a microwave for 10-15 seconds, or over a double boiler, until fully dissolved and clear. Do not boil.
- **Prepare Cream Cheese Mixture:** In a large bowl, beat softened cream cheese with ½ cup powdered sugar and vanilla extract until smooth and creamy.
- **Whip Cream:** In a separate cold bowl, whip 1 ½ cups cold heavy cream until medium-stiff peaks form.
- **Combine Mousse:** Gradually whisk the dissolved gelatin into the cooled cranberry puree. Fold the cranberry-gelatin mixture into the cream cheese mixture until well combined. Gently fold in the whipped cream until no streaks remain and the mousse is light and airy.
- **Assemble Pie:** Pour the cranberry mousse into the cooled graham cracker crust. Smooth the top with a spatula.
- **Chill:** Refrigerate the pie for at least 4-6 hours, or preferably overnight, until the mousse is fully set.
- **Prepare Topping:** Just before serving, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
- **Garnish and Serve:** Top the chilled pie with whipped cream, sugared cranberries, and fresh rosemary sprigs. Slice and serve immediately.
Notes
Ensure the cranberry puree is completely cool before folding into the cream cheese mixture to prevent the gelatin from setting prematurely.
For best results, chill the mixing bowl and whisk for the heavy cream in the freezer for 10-15 minutes before whipping.
To make sugared cranberries, gently roll fresh cranberries in simple syrup, then roll them in granulated sugar and let them dry.
This pie can be made a day in advance and stored in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 420 kcal
- Fat: 27g
- Carbohydrates: 45g
- Protein: 4g