Recipe: Tasty Cranberry Mousse Dome

Cranberry Mousse Dome.

You can cook Cranberry Mousse Dome using 17 ingredients and 23 steps. Here is how you achieve it.

Ingredients of Cranberry Mousse Dome

1. Prepare of For Cranberry Mousse.
2. You need of boxes of cranberry jello.
3. Prepare of boiling water.
4. You need of cold unsweetened cranberry juice, homemade or store.
5. You need of bought. I used homemade found in my profile.
6. Prepare of heavy whipping cream.
7. It's of confectioner's sugar.
8. Prepare of vanilla extract.
9. Prepare of For Bottom (crust).
10. You need of about 4 of my flourless chocolate wafer cookies, located in my.
11. It's of profile or an alternative could be thin cake slices or soft.
12. It's of baked chocolate cookies.
13. You need of For Garnish.
14. You need of silver, green and red colored sugar.
15. You need of molded caramel tree, see end of recipe for instrutions.
16. You need of white chocolate colored transfer sheet, instructions in my.
17. You need of Holiday White Chocolate Brownie recipe.

Cranberry Mousse Dome instructions

1. Line a large bowl with plastic wrap and refrigerat it while preparing mousse.
2. Dissolve jello in boiling water in a bowl.
3. Mix in cold cranberry juice. Refrigerate until cold but NOT starting to set.
4. Whip cream to soft peaks, add vanilla and sugar and whip until just almost holding its shape.
5. Beat in cold cranberry mixture.
6. Pour into plastic lined bowl.
7. Gently press chocolate flourless wafer cookies to cover bottom cover and refrigerate at least 6 hours or best overnight..
8. Invert on to serving plate and remove plastic wrap.
9. .
10. Make Whipped Cream Layer.
11. Beat cream until it holds soft peaks.
12. Add sugar and vanilla and beat until it holds its shape well.
13. Spread whipped cream over cranberry mousse.
14. Garnish with silver, green and red colored sugar and caramel tree and a piece of white chocolate colored transfer.
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18. To make caramel decorations.
19. Add granulated sugar to a pan, the amount will depend on how many things you want to make. I used 2 cups here to make 6 molds and shards for various desserts.
20. Heat sugar over medium high heat. When sugar begins to melt around edges swirl oan and use a wooden spoon to evenly melt sugar until golden, caramel is very hot so be careful not to get it on you.
21. Pour into mold or metal cookie cutters for shapes. Or drizzle on parchment paper free form. Allow to cool then pop out of molds and peel free form pieces off parchment.
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