Ingredients
- 1 pound fresh cranberries--washed and picked over
- 1/2 cup fresh orange juice (about 1 1/2 oranges)
- zest of 1 orange (about 2 Tablespoons)
- 1/4 cup Triple Sec (or other orange liqueur)
- 1 cup granulated sugar, divided
- 1 Tablespoon unflavored gelatin (1 envelope)
- 1/2 teaspoon ground ginger
- 2 each egg yolks
- 2 cups whipping cream, chilled
- 1/2 cup whipping cream, chilled
Preparation
Step 1
Reserve a few cranberries for garnish.
Place cranberries in a large saucepan with orange juice, Triple Sec, ginger, orange zest and 1/4 cup sugar over medium-high heat and bring to a boil. Reduce heat to medium and continue cooking, stirring frequently, until cranberries break down--about 15 minutes. Remove from heat, sprinkle with gelatin, and allow gelatin to bloom. Transfer to a food processor or blender, and process until smooth. Cool.
Force cranberry mixture through a sieve, discarding solids.
In a double boiler, beat the egg yolks with the sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature.
Combine cranberry mixture with the egg mixture. In a large bowl, whip cream until still and stir 1/4 into cranberry mixture to lighten it. then pour cranberry mixture into bowl with whipped cream and gently fold together.
Spoon into individual dessert cups or wine goblets and chill for at least 3 hours. When ready to serve, whip remaining cream. Garnish with whipped cream and a few cranberries.