Dreamy Orange Mousse Recipes

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DREAMY ORANGE MOUSSE



Dreamy Orange Mousse image

Provided by Giada De Laurentiis

Time 25m

Yield 6

Number Of Ingredients 9

1 cup blood orange juice
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 egg yolks
4 tablespoons butter (at room temperature)
1/2 teaspoon orange zest (from 1/2 orange)
1 cup heavy cream
1/2 teaspoon pure vanilla extract
5 crunchy gingersnap cookies

Steps:

  • As seen on: Giada's Holiday Handbook, Episode 5. Holiday Desserts.
  • In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
  • Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

Nutrition Facts : ServingSize 6

FROZEN ORANGE MOUSSE



Frozen Orange Mousse image

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 servings

Number Of Ingredients 11

1 cup milk
1 vanilla bean, split
3/4 cup sugar
9 egg yolks
6 tablespoons orange juice concentrate
1 tablespoon orange extract
2 tablespoons corn syrup
2 cups heavy cream, whipped to soft peaks
1 pint raspberries
1 tablespoon confectioners' sugar (optional)
Orange segments, for garnish

Steps:

  • In a bowl, whisk together the milk, vanilla bean, sugar and yolks. Cook over a simmering water bath, whisking often, to 183 degrees. Strain and whip until cool. Add the orange juice concentrate, orange extract, and corn syrup to the egg mixture. Fold in the whipped cream.
  • Pipe the mousse into 4-ounce ramekins with paper collars taped on the outside that extend 1/2-inch above the rim. Freeze. To serve, remove the paper collars. Puree the raspberries and sugar in a blender and pass through a sieve. Garnish with raspberry puree and orange segments.

ORANGE MOUSSE



Orange Mousse image

This is a very refreshing dessert after a big meal or on a hot sunny day. The recipe says it serves 6 but when I made it I found that it serves 10. Great flavor

Provided by Bergy

Categories     Dessert

Time 2h10m

Yield 6-10 serving(s)

Number Of Ingredients 11

3 1/2 cups skim milk
3 large eggs
3 egg whites
1 cup granulated sugar
2/3 cup cornstarch
1/2 cup orange juice (fresh is best)
1 tablespoon grated orange rind
1 tablespoon butter
4 teaspoons vanilla extract (use pure if possible)
2 cups lightly frozen whipped topping, non dairy, thawed or 2 cups two cups whipped cream
orange slice (to garnish)

Steps:

  • In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
  • Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
  • Beat in 1 cup of the hot milk into the egg mixture.
  • Slowly whisk the egg mixture into the hot milk.
  • Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
  • Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
  • Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.

ORANGE DREAMS



Orange Dreams image

A fellow teacher shared this recipe with me. We have several great cooks on our teaching staff, and each of us takes turns bringing special treats to the lounge. These moist, chewy cookies with a pleasant orange flavor are a favorite.-Susan Warren, North Manchester, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon grated orange zest
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups vanilla or white chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in vanilla chips., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

DREAMY ORANGE MOUSSE RECIPE



Dreamy Orange Mousse Recipe image

Provided by BobLongo

Number Of Ingredients 10

Total: 5 hr 25 min Active: 25 min Yield: 6 servings
1 cup blood orange juice
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 egg yolks
4 tablespoons butter, at room temperature
1/2 teaspoon orange zest (from 1/2 orange)
1 cup heavy cream
1/2 teaspoon pure vanilla extract
5 crunchy gingersnap cookies

Steps:

  • Special equipment: six 3-ounce serving bowls or espresso cups In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours. Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid overbeating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

ORANGE DREAMSICLE MOUSSE



Orange Dreamsicle Mousse image

What a wonderful, lite, low sugar, low fat dessert! This is a winner, believe me! Experiment with different flavors!

Provided by HDMac

Categories     Dessert

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (1/3 ounce) box sugar-free orange gelatin
1 (1 ounce) box sugar-free instant white chocolate pudding mix
1 (8 ounce) can mandarin oranges, drained
1 (8 ounce) container fat-free cool whip

Steps:

  • Dissolve the gelatin in 1 C boiling water.
  • Add 1 C cold water and let set up for 5 minutes.
  • Using an electric mixer, beat dry pudding mix into the jello until well blended. May have to set up for 5 minutes in refrigerator.
  • Fold in mandarin oranges and cool whip.
  • Chill either in a bowl or in individual mousse dishes.

Nutrition Facts : Calories 34.3, Fat 0.2, Sodium 19.6, Carbohydrate 9.3, Fiber 1, Sugar 6, Protein 0.8

CHOCOLATE & CREAMY ORANGE MOUSSE RECIPE - (4.3/5)



Chocolate & Creamy Orange Mousse Recipe - (4.3/5) image

Provided by HeatherS

Number Of Ingredients 5

1/4 cup (1/2 stick) butter or margarine
1/4 cup cocoa
1 can (14-ounces) sweetened condensed milk (not evaporated milk), divided
2 tablespoons orange juice plus 2 teaspoons freshly grated orange peel or 2 tablespoons orange-flavored liqueur, divided
2 cups (1-pint) cold whipping cream

Steps:

  • Melt butter in heavy saucepan over low heat; add cocoa, then 2/3 cup sweetened condensed milk, stirring until smooth and slightly thickened. Pour mixture into medium bowl; cool to room temperature. Beat in 1 tablespoon orange juice and 1 teaspoon orange peel. Beat whipping cream in large bowl until stiff. Fold half of whipped cream into chocolate mixture. In a second medium bowl, stir together remaining sweetened condensed milk, remaining 1 tablespoon orange juice and 1 teaspoon orange peel. Fold in remaining whipped cream. Spoon equal portions of chocolate mixture into 8 dessert dishes, making a depression in center of each. Spoon creamy orange mixture into center of each. Refrigerate until well chilled. Garnish as desired. Cover; refrigerate leftover dessert.

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