Cranberry Mousse Neapolitan

Source: Lisa Querles, Savories

1 pkg. fresh cranberries
2 cups whipping cream
1 tsp. vanilla
2 tsp. unflavored gelatin
3/4 - 1 cup powdered sugar
Oranges (as many as desired)
1 1/4 cup flour
1/2 cup butter

Cranberry Sauce
Prepare cranberries according to directions on package, removing 1 cup berries

and sauce for glaze. Finish simmering remaining berries.

Whip Crème
Whip whipping cream, vanilla, unflavored gelatin dissolved, and add powder sugar.

Whip until stiff peaks form.

Mousse
Stir chilled cranberry sauce, fold into whip crème, mix well.

Oranges Royal
Peel oranges, enough to make multiple layers. Divide oranges into sections, remove pith and membrane.

Scottish Shortbread
Combine flour, cut in butter. Form mixture into ball, knead till smooth.

 Roll out dough and cut into desired shape. Bake at 300° for 30 min.

Neapolitan
Assemble alternate layers of shortbread, mousse then oranges twice, topping with shortbread.

Sift powder sugar over everything, drizzle with reserve glaze, thin with water if necessary.

Garnish with mint sprig and serve.