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 CHOCOLATE MOUSSE MIRROR CAKE
A shiny, mirrorlike orange glaze covers a chocolate mousse cake to create a delicious show-stopping dessert your guests will be talking about for weeks to come.-Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Mix crushed cookies, orange zest and butter; press onto bottom of a greased 9-in. springform pan. Set aside. , In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Stir over low heat until gelatin is dissolved. Set aside. , For filling, melt chocolate with 1/2 cup cream in microwave; stir until smooth. Cool slightly; stir in dissolved gelatin. In a large bowl, beat cream cheese, sugar and cocoa until smooth. Gradually add chocolate mixture and orange zest; mix well. In another bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over crust. Refrigerate, covered, until set, about 4 hours. Freeze, covered, overnight., For glaze, sprinkle gelatin over 1/4 cup water in a small bowl; set aside (mixture will solidify). Meanwhile, in a small saucepan, combine sugar, milk and remaining water. Bring to a simmer over medium heat, stirring occasionally. Remove from heat. Stir in gelatin mixture until dissolved. Add baking chips; stir with a whisk until melted. Stir in food coloring; mix well. Cool glaze, stirring occasionally, until it reaches 90°, about 40 minutes. , Place cake on an inverted 9-in. pie plate in a foil-lined 15x10x1-in. pan. Remove the sides of the springform. Pour cooled glaze over frozen cake, allowing excess to drip off. Let glaze set 15 minutes before removing drips from bottom edge of cake. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 610 calories, Fat 43g fat (25g saturated fat), Cholesterol 97mg cholesterol, Sodium 244mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
MANGO-ORANGE MOUSSE CAKE
When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- For cake-----------------.
- Position rack in center of oven and preheat to 400°F.
- Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of cake pans with waxed paper.
- Butter paper and dust lightly with flour.
- Sift flour and baking powder into medium bowl.
- Using electric mixer, beat eggs and yolks in large bowl until frothy.
- Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
- Fold in flour mixture.
- Fold 1 heaping tablespoon batter into melted butter.
- Fold butter mixture back into batter.
- Divide batter between prepared pans.
- Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
- Cool cakes completely in pans on rack.
- For Mousse---------------------.
- Pour liqueur into small bowl; sprinkle gelatin over.
- Let gelatin soften 10 minutes.
- Puree mangoes in processor.
- Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
- Add sugar to mango puree in processor and blend well.
- Set bowl of gelatin in saucepan of simmering water.
- Stir until gelatin dissolves.
- Add gelatin mixture to mango in processor and blend.
- Whip cream in large bowl to soft peaks.
- Fold in mango mixture.
- Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Spread mango mousse over cake.
- Place second cake layer atop mousse.
- Press lightly.
- Wrap tightly with plastic and refrigerate at least 4 hours.
- (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
- Whip cream until soft peaks form.
- Add sugar and liqueur and beat until firm peaks form.
- Release pan sides.
- Transfer cake to platter.
- Frost top and sides of cake with whipped cream mixture.
- Press almonds onto sides.
- Garnish top with mango slices.
- Brush mango with reserved puree.
GHIRARDELLI® CHOCOLATE AND ORANGE MOUSSE CAKE
A decadent flourless chocolate cake featuring a creamy chocolate mousse. The combination of chocolate cake, rich mousse and orange make this an impressive holiday dessert.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 11h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan and line with parchment paper.
- In a large microwaveable bowl melt 1 cup chocolate chips and butter together. You can do this over a pot of simmering water (bain marie) or gently in the microwave.
- When the chocolate has cooled, whisk in sugar then add 6 egg yolks, one at a time. Add in the vanilla extract.
- Sift cocoa and salt over chocolate mixture and whisk to combine.
- In a stand mixer (or using a hand mixer) beat 6 egg whites at medium high speed until peaks form and it becomes stiff.
- Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called "introducing." It will loosen up the chocolate mixture. Then follow with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
- Pour batter into the prepared pan and bake for 40 to 45 minutes or until it is just set. Take care not to overbake or it won't be as moist. Cool the cake in the tin until totally cold. The cake will naturally fall in the center but that is normal.
- Cover the cake and set it aside until ready to decorate. This cake is best made the day before.
- For the Chocolate Mousse: Put 3/4 cup chocolate chips, butter and orange zest in a heatproof bowl and place over a pot of simmering water (bain marie) to melt. Gently stir until melted. Remove from the heat and cool.
- Whisk 3 egg whites in a large clean bowl until stiff peaks form.
- Whisk 3 egg yolks into the chocolate mix until combined.
- Gently fold the egg whites into the chocolate mix. Start by folding in one spoonful to loosen the mix, then fold in the rest until fully incorporated.
- Place the mousse in the refrigerator to set overnight or a minimum of 10 hours.
- The next day, spoon the mousse over the cold cake. The cake naturally falls during baking, which creates a nice crater for the mousse.
- Once the mousse is on top of the cake, store it in the refrigerator for up to 3 days.
- Optional: decorate the cake with colorful fruit on top.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 38.6 g, Cholesterol 175.9 mg, Fat 31.3 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 18.3 g, Sodium 259.9 mg, Sugar 30.7 g
CHOCOLATE ORANGE MOUSSE
Provided by Ina Garten
Categories dessert
Time 20h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
- Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
- Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
ORANGE MOUSSE CAKE
Make and share this Orange Mousse Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
- Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
- Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
- Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
- Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.
Nutrition Facts : Calories 414.1, Fat 27.4, SaturatedFat 16.8, Cholesterol 120.7, Sodium 329.4, Carbohydrate 38.4, Fiber 0.6, Sugar 26.1, Protein 5.2
MANGO-ORANGE MOUSSE CAKE
Provided by Pamela Grennes
Categories Cake Citrus Dairy Egg Fruit Nut Dessert Bake Freeze/Chill Wedding Orange Mango Triple Sec Summer Birthday Chill Engagement Party Bon Appétit Texas Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- For cake:
- Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.
- Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.
- For Mousse:
- Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.
- Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)
- For Frosting:
- Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form.
- Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.
More about "orange mousse cake recipes"
NO BAKE ORANGE MOUSSE CAKE - THE BOSSY KITCHEN
From thebossykitchen.com
Reviews 5Calories 436 per servingCategory Cakes And Entremets
- Line the bottom and the insides of a 9 inches springform with foil. If you have an acetate cake collar, use it inside the springform and cover just the bottom with foil.
- Before peeling the oranges, grate 1-2 for the orange zest. Preserve the orange zest for the cream filling.
- Peel the oranges making sure also to remove as much of the white layer. Slice the oranges about 1/4 of an inch thick wheels.
- Select the slices that are the prettiest ones and place them on the bottom and the springform's walls. This will be the decoration and the face of the cake, so make sure you arrange them nicely inside the pan.
CHOCOLATE ORANGE MOUSSE CAKE - GRETCHEN'S VEGAN BAKERY
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5/5 (1)Estimated Reading Time 3 minsServings 8Total Time 1 hr 5 mins
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DARK CHOCOLATE ORANGE MOUSSE CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 2 hrs 30 minsCategory Chocolate Cake RecipesCalories 808 per serving
- Preheat the oven to 180°C/fan160°C/gas 4 and line a 25cm x 33cm baking tray with baking paper. Make the sponge. With an electric mixer, whisk the egg whites until they form stiff peaks, then gradually whisk in the sugar, until you have a stiff meringue.
- With the mixer going, add the egg yolks, one by one, then gently fold in the flour until you have a smooth, mousse-like mixture. Spread onto the baking tray, level the top and bake for 18-20 minutes, until golden. Turn out and leave to cool on a wire rack.
- For the wafer biscuit, finely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water (don’t let the water touch the bottom of the bowl). Line a baking sheet with baking paper, then whizz the cornflakes with the almond and sugar mixture. When the chocolate has melted, stir through the almond and cornflake mixture. Spread in a thin layer on the baking sheet, then chill in the fridge to set.
- To make the syrup, put the sugar and water in a saucepan with the scraped-out seeds from the vanilla pod. Bring to a boil, melt the sugar, then stir in the Grand Marnier and set aside.
CREAMY ORANGE MOUSSE - FOODIE WITH FAMILY
From foodiewithfamily.com
5/5 (4)Estimated Reading Time 5 mins
- Measure 1/4 cup of the Florida Orange Juice into a microwave safe bowl or measuring cup. Sprinkle the gelatin over the juice. Set aside for 10 minutes to bloom.
- In a stand mixer fitted with a whisk attachment or in a bowl with an electric mixer, beat together the whipping cream and confectioner's sugar until it reaches firm peaks. Whisk in the remaining orange juice, the vanilla extract, and orange zest. Place the bowl with the bloomed gelatin in the microwave and heat for 30 seconds or until liquified. Do not allow it to boil. Stir well, pour into the whipped cream mixture along with the remaining orange juice, vanilla extract, and orange zest, and whisk until evenly distributed.
- Divide into individual serving dishes or scoop into a square cake pan. Cover with plastic wrap and refrigerate until firm, about 3 hours. Garnish individual servings with a slice of orange.
MANDARIN MOUSSE CAKE WITH JELLO (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Reviews 4Calories 477 per servingCategory Dessert
- Prepare the orange curd first as it needs to cool. In a large glass mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color. It should ribbon off the whisk. Pour the mixture into a stainless steel pot and add the orange or mandarin juice; whisk to combine. The juice needs to be pulp-free; strain it ahead of time if necessary. Cook the orange curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted. Cover the curd and place into the refrigerator to cool.
- Next, prepare the sponge cake. Preheat the oven to 350F/177C. Prepare a 9 or 10-inch springform pan by lining the bottom with parchment paper; do not grease the sides. (If you are not planning to use an acetate cake collar to assemble the cake, I recommend using a 10-inch pan; otherwise the jello will not fit) Place the eggs, sugar and vanilla extract into a stand mixer bowl, then whisk on high speed for 7 to 9 minutes. The eggs need to be thick, pale in color and super fluffy. In a separate bowl, combine the dry ingredients: flour and baking powder. Sift the dry ingredients into the egg mixture in small increments, folding gently but thoroughly after each addition.
- Pour the prepared batter into the springform pan and bake in the preheated oven for 18 to 20 minutes, until the top is a rich, golden color. Remove from the oven and let the cake cool. Once cooled, use a long serrated knife to split the layer in two. (If using 10-inch springform, leave the layer whole and use as the base only) Using a pastry brush or a dispenser bottle, soak the cake layers generously with the sweet wine or a simple syrup; set aside.
- Next, prepare the stabilized whipped cream but only once the curd has cooled. Pour the chilled heavy cream into a stand mixer bowl and add the confectioner's sugar. Add 3 cups of sugar instead of 2 for a sweeter cake. Whisk the heavy cream for 4 to 5 minutes on medium-high speed until stiff peaks form. Meanwhile, in a small cup or bowl, combine the unflavored gelatin and water. Stir the two together, then heat the gelatin in the microwave for about 45 seconds, stirring every 10 seconds, until the gelatin is dissolved. Immediately pour the hot gelatin into the whipped heavy cream with the mixer running on medium speed and whisk for an additional 30 seconds.
ORANGE MOUSSE CAKE | TASTEMADE
From tastemade.com
- Once mixture comes to a boil, turn off the heat and add the gelatin and mix until dissolved. Set aside to cool.
- Peel and cut off the top and bottoms of the oranges. Cut them in half. Place the orange halves flat side down into a cake pan. Pour in the orange gelatin mixture and refrigerate until firm.
- To make the orange mousse, put the orange juice in a saucepan and cook until it has reduced to about half. Add in sugar, lemon juice, water and gelatin and mix until dissolved. Set aside until cool.
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