Cranberry White Chocolate Mousse Parfait

I've been in a little rut with baking lately, and really this isn't even baking (just some cooking), but it felt good to get into the kitchen and make something that feels festive and easy! These individual desserts start with a graham cracker crumb, cranberry compote infused with rosemary, and a decadent white chocolate mousse to top it off. 

This recipe makes 6-7 ramekins (or whatever glassware you choose to make it in). In fact, I think the more different glasses or tea cups you use, the better! This is also a pretty easy recipe that has a few different parts, AKA it's perfect to do with some helping hands (even if those helping hands aren't very kitchen savvy). 

For the cranberry compote:

12 oz fresh cranberries (reserve a few for the garnish later)

1 orange, juice and zest

1 tsp fresh rosemary, chopped

1/2 c granulated sugar

1. Ready 6-7 glasses, jars, ramekins, tea cups, whatever you like. I just put them on a baking sheet so they're easier to transfer to the fridge later for chilling. 

2. Now let's start with the cranberry compote because it will need to cool a bit before assembly. Combine all ingredients in a medium saucepan over medium heat. 

3. Bring to a simmer and allow to cook for 10-15 minutes until the cranberries have burst and the compote thickens.

4. Remove from heat and allow to cool before assembly (I popped it in the fridge to speed up this process). 

For the graham cracker crust:

1 sleeve (8 crackers) of graham crackers, crushed

6 tbsp unsalted butter, melted

1 tbsp brown sugar

Pinch of salt 

1. Combine all ingredients into a large bowl until it resembles wet sand.

2. Gently press into the ramekins/jars to create a crust. I used the back of a measuring cup to push it down. Set aside for later. 

For the white chocolate mousse:

2 c heavy whipping cream

1 c white chocolate chips (or chopped)

Pinch of salt

1 tsp vanilla extract 

1. In a small heat-proof bowl, combine white chocolate, salt, and 1/2 c of the heavy whipping cream. 

2. Melt in the microwave at 15 second intervals, stirring after each 15 seconds until white chocolate is fully melted (you don't want to over-heat this, so you know, gentle touches). 

3. It will look like it's not going to come together, but it will. Whisk until fully combined, and add the vanilla extract. Set aside until the mixture comes to room temperature. 

4. While that's cooling, pop the bowl of your stand mixer into the freezer to chill. 

5. Once the chocolate is cooled, set it aside and grab the bowl from the freezer. Add in the remaining 1 1/2 c heavy whipping cream and whip on high until you reach stiff peaks. 

6. Slowly stream in the white chocolate mixture until combined. 

Assembly:

1. Grab the prepared glasses with graham cracker crust and equally divide the cranberry compote among them. Smooth into a layer (this is where a clear glass is fun because you can see the layers). 

2. Top each glass with the white chocolate mousse. Pop into the fridge for several hours to firm up (at least three hours, but you can definitely make this a day beforehand as well and leave it to set up overnight). 

Garnish:

1/4 c granulated sugar

1/4 c water

10 (ish) cranberries (reserved from earlier)

Extra granulated sugar for dusting

1. While you patiently wait for the mousse to be ready, you can make the garnish. In a small saucepan, combine the sugar and water until dissolved. 

2. Throw the cranberries in and cook for a minute or two. Pull them out and throw them into a small bowl of granulated sugar just to coat (they're VERY sticky).

 3. Allow to cool and harden completely. I'd hold off on topping until you're about to serve so the cranberries don't bleed everywhere. 

4. Also add some white chocolate shavings and a small sprig of rosemary if you want. I know, I know, no one is going to eat the rosemary sprig, but come at me. It's cute and festive. I do what I want. 

5. Also, also, save that cranberry simple syrup for some delicious cocktails!