Vanilla Cream with Cinnamon Sugared Cranberries

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vanilla cream with cinnamon sugared cranberries

Say hello to an absolute smasher of a holiday dessert. If you’re looking to serve something that’s easy and next to impossible to mess up but at the same time stellar both in taste and looks then this vanilla cream with cinnamon sugared cranberries is the ticket.

How to make the vanilla cream:

The vanilla cream is easily made with eggs, cream, vanilla and sugar, stiffened with gelatin and takes literally just a few minutes to put together.

You start by whisking together the egg yolks, the sugar and the vanilla by hand. Next you whip the egg whites to stiff peaks and in a separate bowl you whip the heavy cream to stiff peaks (no need to rinse the beaters in between).

The last step is to whisk bloomed gelatin into the egg/sugar mix and then fold in the whipped cream and whipped egg whites.

You put the whole thing in the fridge to set up and an hour later your vanilla cream is ready.

How to make the cinnamon sugared cranberries:

The cranberries are quick and easy as well, you just simmer up a simple syrup flavored with cinnamon, briefly submerge frozen cranberries in it, then roll the berries in sugar.

I sprinkled a few chopped pistachios over everything for extra visual appeal but you can skip them if you want to. The light and sweet vanilla cream contrasts perfectly with the tart berries that have just a hint of cinnamon flavor. It’s one of my favorite desserts, and not just for the holidays!

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Related Post:

If you’re looking for a festive drink to serve with this dessert, I recommend the Ginger Bramble New Year’s Cocktail below:

ginger bramble new years cocktail

vanilla cream with cinnamon sugared cranberries
Print Recipe
5 from 4 votes

Vanilla Cream with Cinnamon Sugared Cranberries

The vanilla cream recipe here is from The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975.
Prep Time15 mins
Cook Time10 mins
Chill Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: cranberries, mousse, vanilla
Servings: 6
Calories: 250kcal

Ingredients:

For the cranberries:

  • 3 tablespoons granulated sugar, more for rolling
  • 3 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1 cup frozen cranberries

For the vanilla cream:

  • 1 teaspoon powdered gelatin
  • 1 two-inch piece of vanilla bean (you can substitute one teaspoon of vanilla extract)
  • 2 eggs, separated
  • 1/3 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • finely chopped pistachios for garnish optional

Instructions:

For the cranberries:

  • Heat sugar, water and cinnamon in a saucepan to a simmer.
  • Once the sugar is dissolved, add the cranberries. Stir them around to make sure they are completely coated with the syrup.
  • Using a slotted spoon, transfer the cranberries onto parchment paper.
  • Add granulated sugar to a shallow bowl then roll the cranberries around in it, one by one, until they are all fully coated.

For the vanilla cream:

  • Add gelatin along with 3 tablespoons of cold water to a saucepan. Let sit for 4 minutes.
  • Cut the vanilla bean open and scrape out the seeds.
  • Whisk the egg yolks with 1/3 cup sugar and vanilla seeds in a bowl until creamy.
  • Whip the egg whites to stiff peaks.
  • Whip the cream with 1 teaspoon sugar to stiff peaks.
  • Heat the bloomed gelatin just until dissolved.
  • Whisk the gelatin into the egg yolk mix.
  • Fold in the cream (I use the whisk for that, just take a half-turn around the bowl, then shake the cream through the tines of the whisk).
  • Fold in the egg whites (same as above).
  • Fill the mix into a large bowl and chill for at least one hour.
  • Scoop the cream onto individual plates and serve with the cranberries.
  • Sprinkle pistachios on for garnish.

Nutrition

Calories: 250kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!

24 comments

  1. Jehan says:

    This is such a beautiful image with the dessert looking good enough to grab through the screen.☺
    Thank you for the photographsu and styling tips at the end, it really helps newbies like me to see how everything comes together.

  2. Debbi says:

    I’m so much in a cranberry mode these days, so thank you for this! I’ve made cranberry muffins, bundt cake, even added it to roasted acorn squash! Love the color too! I can’t wait to try this too! More please!

    • Nicole B. says:

      Oooh, cranberries and roasted squash? I like it! They are a really versatile fruit indeed, I’ll come up with more cranberry recipes in the next few weeks, I’m sure. :)

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