FROZEN ORANGE MOUSSE
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.
FROZEN ORANGE MOUSSE TORTE WITH BOYSENBERRY SAUCE
Categories Liqueur Dairy Egg Dessert Bake Freeze/Chill Orange Pistachio Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
- Make mousse:
- Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
- Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
- Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.
DREAMY ORANGE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 5h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
ORANGE MOUSSE
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
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 CRANBERRY TORTE
Around the holidays 45 years ago, a friend gave me this recipe; it's been a favorite ever since. -Bertha Palamar, Fulton, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; set aside., In a large bowl, beat the sugar, buttermilk, applesauce, oil and eggs until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the walnuts, cranberries, dates and orange zest., Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
Nutrition Facts : Calories 269 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 147mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE MOUSSE DESSERT
Whilst this isn't strictly a *mousse*, when it's citrus time this orange dish is lovely. It's light and just the dessert to eat after a heavy or rich meal.
Provided by Norahs Girl
Categories Dessert
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve jelly powder in the boiling water.
- Add sugar and juice and stir well while heating slightly if the sugar granules don't dissolve.
- Chill until jelly has the consistency of egg-white.
- Pour the milk into a deep bowl and beat it to a thick foam.
- Beat it gradually into the jelly and beat thoroughly mixed.
- Pour into a glass bowl and refrigerate until set.
- Decorate the dessert just before serving with the orange segments and cream.
Nutrition Facts : Calories 106.5, Fat 4.4, SaturatedFat 2.6, Cholesterol 16.4, Sodium 61.2, Carbohydrate 12.8, Fiber 0.1, Sugar 5.8, Protein 4.3
CHOCOLATE MOUSSE TORTE
Ringed with a row of vanilla wafers, this layered chocolate torte is topped with a creamy topping, fresh raspberries, and chocolate curls.
Provided by Allrecipes Member
Categories Tortes
Time 3h10m
Yield 16
Number Of Ingredients 9
Steps:
- Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
- Beat pudding mixes and 2 cups milk with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until well blended.
- Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
- Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.
Nutrition Facts : Calories 237 calories, Carbohydrate 31 g, Cholesterol 19.9 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 309.9 mg, Sugar 22.6 g
BOYSENBERRY SAUCE
Categories Sauce Quick & Easy Low Sodium Blackberry Orange Vanilla Fall Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Scrape seeds from vanilla bean into heavy medium saucepan. Add vanilla bean, berries, sugar and 1/3 cup water. Cook over medium-high heat until berries thaw, sugar dissolves and mixture boils, about 10 minutes. Purée berry mixture with vanilla bean in processor. Strain through sieve set over bowl, pressing on solids. Mix in orange juice and peel. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)
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