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.
FRENCH CHOCOLATE MOUSSE WITH ORANGE
A traditional chocolate mousse with a hint of orange flavor. This luxurious dairy-free and low-carb mousse is made simply with eggs and chocolate. Omit the orange zest for a plain chocolate mousse.
Provided by chatoune
Categories World Cuisine Recipes European French
Time 6h30m
Yield 10
Number Of Ingredients 5
Steps:
- Grind orange zest using a mortar and pestle until it forms a smooth paste.
- Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
- Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
- Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
- Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 12.3 g, Cholesterol 99.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 53.7 mg, Sugar 9.9 g
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.
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.
FROZEN GRAND MARNIER MOUSSE
Elegant and scrumptious but not hard to do, this is a dessert for anyone who enjoys orange liqueur. Except for the flavoring, this classic French recipe has strong resemblances to tiramisu; but instead of freezing the mousse mixture, the Italian dessert uses mascarpone cheese to firm it up. The liqueur-soaked ladyfingers provide bursts of intense flavor, and the alcohol keeps them from freezing solid. Cubes of spongecake can substitute for the ladyfingers; and with a bit of experimentation, you can replace the orange flavoring with rum, or coffee and Kahlua, or what you will.
Provided by R. L. Wallace
Categories Dessert
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Chill a 1-quart souffle mold in the freezer while you prepare the mousse; also refrigerate a 1 1/2 quart bowl for the whipped cream.
- Line up the ladyfingers in a single layer in a baking dish, top side up, and slowly drizzle with 2 tablespoons of the Grand Marnier.
- Warm the yolks in a 3-cup bowl set in hot tap water.
- Bring the water and sugar to a boil in a small saucepan on high-medium heat, whisking until the sugar is completely dissolved, and boil 2 minutes. For the same 2 minutes, beat the yolks and orange rind with an electric hand mixer until pale and thick. When the syrup is ready, pour it into the yolks, beating constantly, and continue beating on medium to high speed for 6 minutes, until the mousse base is thick, white, and cool.
- Combine the cream and the remaining 1 1/2 tablespoons Grand Marnier in the chilled bowl and beat to medium-firm peaks. Scoop in the mousse base and fold together completely with a rubber spatula.
- Layer a third of the mixture in the chilled mold and top with half the soaked ladyfingers; repeat with a second layer, and finish with the remaining mousse mixture.
- Cover with plastic and freeze well, at least 6 hours. Serve on chilled plates.
- For a pseudo-souffle effect, use a 3-cup mold with a paper collar; at serving time, remove the collar and sift cocoa over the top to simulate oven browning.
Nutrition Facts : Calories 628.4, Fat 43.4, SaturatedFat 25.3, Cholesterol 431.7, Sodium 88.5, Carbohydrate 54.4, Fiber 0.4, Sugar 41, Protein 7.6
CARAMELIZED NECTARINE-ALMOND PHYLLO CUPS WITH FROZEN ORANGE MOUSSE
This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.
Yield Makes 6
Number Of Ingredients 16
Steps:
- Whisk yolks, sugar and cup water in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 170°F., about 4 minutes. Remove bowl from over water. Scrape seeds from vanilla bean into egg mixture. Using electric mixer, beat until mixture is cool and thick, about 5 minutes. Mix in peel.
- Beat cream in another large bowl until soft peaks form. Add Grand Marnier; beat until stiff peaks form. Fold into cooled mousse mixture. Cover; freeze until firm, at least 6 hours or overnight. (Can be made 1 week ahead. Keep frozen.)
- Brush six 3/4-cup custard cups with some melted butter. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo sheet with melted butter. Top with second phyllo sheet. Brush with melted butter. Cut phyllo stack into six 5-1/2 to 6-inch squares. Press 1 square stack, buttered side down, into each cup. Repeat buttering, stacking and cutting with remaining 2 phyllo sheets. Press 1 square stack, buttered side down, atop first stack in each cup, positioning corners at different angles and extending over edges of cups. Brush phyllo with butter. (Can be made 4 hours ahead. Let stand at room temperature.)
- Preheat broiler. Stir preserves in small saucepan over medium-low heat until melted. Arrange nectarine slices on baking sheet. Brush generously with some of apricot preserves. Broil just until glaze bubbles, moving baking sheet if necessary for even broiling, about 2 minutes. Cool nectarines on baking sheet. Combine almond paste, yolk, 1 tablespoons butter, flour and vanilla in processor. Process until smooth.
- Preheat oven to 375°F. Divide almond filling among phyllo cups (layer will be thin). Place cups on baking sheet. Bake until filling is set and phyllo is golden, about 10 minutes. Cool 15 minutes.
- Gently remove phyllo cups from custard cups; place on plates. Melt preserves over low heat. Arrange nectarine slices atop almond filling. Brush with preserves. Place scoop of frozen mousse alongside.
More about "frozen orange mousse recipes"
ORANGE MOUSSE (A FROZEN DESSERT) | COOKSTR.COM
From cookstr.com
Category Frozen Dessert RecipesEstimated Reading Time 2 mins
- Pour the liqueur into the measuring cup. Grate the colored part of the skins of 3 oranges and the ½ lemon into the cup. Strain in enough orange juice so liquid measures 2 cups.
- Beat the egg yolks and sugar in a mixing bowl until mixture is pale yellow and forms the ribbon. Beat in the cornstarch and the orange juice mixture. Pour into the saucepan and stir over moderate heat with wooden spoon until mixture heats through and thickens, but does not come to the simmer, or a temperature of more than 170 degrees. It should coat the spoon lightly. Remove from heat and beat a moment to stop the cooking.
- Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Fold the egg whites into the hot orange mixture, and fold over the bowl of ice until thoroughly chilled so the custard will not separate.
- Beat the cream until stiff, and fold into the chilled mousse. Turn into orange-shell cups, dessert cups, or bowl. Cover and freeze for several hours or overnight. Decorate the desert just before serving.
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