Thanksgiving with a Layered Cranberry and Mango Mousse - Eggless

 

It’s hard to believe that the year is slowly but very surely coming to an end. At this time last year there were so many plans and new beginnings being schemed. If anything 2009 has really taught us how things can backfire and that even the most immaculately drafted plan can fall apart.

But we look forward and make new plans and aspire to aim for new goals. It’s what keeps us going.

So, I am looking forward. I want to put an end to 2009 and look forward to 2010. However, even with the downs this year has supplied, I do have several things I need to be thankful for. I have learned many lessons and gained so much. That in itself has been an enrichment.

This year Thanksgiving is going to be different around here. Over the past years we were the Thanksgiving hosts for many of our German friends. It was a great reason to come together and enjoy each others company over food and drink. This year however, friends of ours have taken over the hosting and I have to say I am thankful for it.

While I prepare myself for the Food Bloggers Connect in London on Saturday and complete a few photography and writing jobs, I would have crumbled under the pressure of creating a huge Thanksgiving meal. My friends are darlings and considerately observed my current frantic hecticness and decided to relieve me of my Thanksgiving duties. “Just bring dessert!” was the request.

Dessert – yes – sweet treats for sweet friends. Something I want to share with my readers and blog friends too. A thank you for all your support, motivation and encouragement. I have gained many a firm friendship over the past months and years and am extremely excited to finally meet some of them in London this weekend. You all know who you are!

Last year I shared an extensive Thanksgiving Menu Planer with a comprehensive outline on how to plan a stress-free meal. I hope you will find it helpful this year too! While I am not making much this year I still want to offer you a few suggestions for inspiration. So hope you find my ideas below helpful!

Soups, Salads and Starters

• Chestnut Potato Soup
  
  
• Ginger Carrot Soup with Lemon Cream
  
  
• Leafy Green Salad with Brie and Honey Mustard Raspberry Balsamic Vinaigrette
  
  
• Mushroom Cream Soup with Thyme Parmesan Chips
  
  
• Roasted Pumpkin & Mushroom Salad
  
  

Vegetable Sides

•  Butter Beans and Leeks
  
  
• Roasted Sweet Potato with Corn and Bacon
  
  
• Roasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut
  Squash
  
  
• Red Cabbage with Pomegranate Seeds
  
  
• Potato Dumpling Cakes
  
  
  
  

Entrées

•  Apple Glazed Duck Filets
  
  
• Turkey Roulade with Cranberry Mushroom Stuffing
  
  
• Turkey Breast and Roasted Pumpkin
  
  
• Italian Roasted Chicken and Vegetables
  
  
• Lime Chicken and Vegetable Farro Risotto 
  
  
   

Desserts & Sweets

• Panna Cotta - Quark Vanilla with Star Anise Cranberry Compote and Spiced Pecan Brittle
  
  
• Chai Latte Cream
  
  
• Banana Brioche Pudding with Baileys Caramel Cream
  
  
• Chocolate Cranberry Tart
  
  
• Roasted Pumpkin & Chocolate Bread Pudding
  
  
• Macarons - Pistachio Lemon Cream
  
  
• Macarons - Saffron with Cardamom White Chocolate Ganache
  
  
• Matcha White Chocolate Pralines with Pistachios
  

and of course this sensational mousse creation!

This layered mousse brings together two wonderful and rather opposite flavored fruit varieties together. The sweet and juicy mango plays-off the tart and zesty flavored cranberries perfectly. For the mango mousse you can make a portion of my eggless mango mousse or if fresh mangoes are not available do what I did – see recipe below!

Layered Cranberry and Mango Mousse (eggless)

Printable version of recipe here

Ingredients

For cranberry mousse

230g fresh cranberries, washed and picked over
100g fine sugar, divided
juice and zest from one orange
1/2 envelope/sheet gelatin
200 ml heavy cream

For mango mousse

250g mango yogurt, I used Alphonso mango yogurt from Emmi’s Swiss Yogurt (DELICIOUS)
1 envelop/sheet gelatin

handful of pistachios, chopped

Method

For cranberry mousse

1. Soak the gelatin in cold water for approx. 5 minutes.
   
2. Place cranberries in a small saucepan with orange juice and zest and 50g sugar over medium heat and bring to a boil.
   
3. Reduce heat and continue cooking, stirring frequently, until cranberries pop and break up - about 15 minutes.
   
4. Remove from heat. Take two tablespoons of the mixture and dissolve the gelatin in the hot mixture. Pour into the rest of the cranberry mixture and stir to incorporate. 
   
5. Transfer to a food processor or blender and process until smooth. Press the cranberry mixture through a sieve and discard the rest.
   
6. Place in the refrigerator to cool and until the mixture just begins to thicken. In the meantime whip the cream until stiff peaks form, then drizzle in the remaining sugar and whip till incorporated.
   
7. Remove the cranberry mixture from the fridge and gently fold in the whipped cream.
   
8. In individual dessert bowls fill the cranberry mousse mixture half way up. Tap gently on the countertop to even out then place in the fridge to set for about four hours.
   
9. Prepare mango mousse

 For mango mousse

1. Soak the gelatin in cold water for approx. 5 minutes.
   
2. Heat approx. 2 tablespoons of mango yogurt in a small saucepan and dissolve the gelatin in it. Transfer to a bowl and whisk in the rest of the yogurt.
   
3. Place in the refrigerator until mixture begins to thicken. Then take out and give it a good whisking.

Assembling the mousses

Make sure the cranberry mousse has completely set in the dessert bowls. Pour the mango mousse over it and allow to set once again for another four hours, preferably overnight.

Serve with a sprinkling of pistachios.

 

Food Guide Tips:

- Pistachios – the Queen of nuts!

- Cranberries – selecting and storing

 

  

 

 

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Verdict

Not only does this please the eyes with the flamboyant way it is presented, it’s double fruity flavors really add a spectacular pizzazz. You can spruce the cranberry mousse with a bit of orange liqueur for added bounce, however if you have kids it would be a good idea to leave it out.

So, I hope you all have a fantastic Thanksgiving feast this week. Eat good and party hard. Rest relax and enjoy the family. I’ll be back on Friday with the Daring Bakers scrumptious challenge!

Take care!

You might like these dessert ideas from WFLH:

Crème Fraîche Strawberry Basil Ice-Cream	Figs in Cherry Caramel	Sweet Potato Flan

 

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