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 'N VANILLA MOUSSE PIE
I got this recipe from a Knox envelope. Looks quick, easy and refreshing. Enjoy! (prep time is chilling time; not stated on the envelope, so I am just guessing!)
Provided by AngelbabyConfections
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In blender, sprinkle gelatine over cold water; let stand 1 minute.
- Add hot cream and process at low speed until gelatine is completely dissolved, about 2 minutes.
- Add cream cheese, orange juice concentrate, sugar and vanilla; process at high speed until blended.
- Chill blender container until mixture is slightly thickened, about 15 minutes.
- Pour into prepared crust; chill until firm.
Nutrition Facts : Calories 440.5, Fat 28.4, SaturatedFat 14.6, Cholesterol 71.9, Sodium 268.9, Carbohydrate 42.5, Fiber 0.7, Sugar 32.6, Protein 5.4
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 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.
ORANGE-LIME MOUSSE
Homemade citrus curd -- a mixture of eggs, sugar, butter, and orange and lime juices -- adds tangy flavor to this mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
- Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
- Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.
ORANGE CHOCOLATE MOUSSE
This easy-to-make dessert is one of my favorites to serve. It looks so elegant, and the velvety texture, with a subtle hint of orange, is a perfect ending to any meal. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the first six ingredients until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reaches at least 160°. Remove from the heat; stir in melted chocolate until smooth., Pour into dessert dishes. Refrigerate for at least 2 hours or until serving. Garnish with whipped cream and orange peel if desired.
Nutrition Facts : Calories 400 calories, Fat 32g fat (18g saturated fat), Cholesterol 294mg cholesterol, Sodium 63mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE ORANGE MOUSSE
This easy-to-make dessert looks so elegant. Its velvety texture with a hint of orange flavor is a perfect ending to any meal.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the eggs, egg yolks, cream, brown sugar, juice and zest until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reached 160°. Remove from the heat; stir in melted chocolate until smooth., Pour into dessert dishes. Refrigerate for at least 2 hours or until serving. Garnish with whipped cream and orange peel if desired.
Nutrition Facts : Calories 542 calories, Fat 41g fat (23g saturated fat), Cholesterol 294mg cholesterol, Sodium 63mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 3g fiber), Protein 9g protein.
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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.
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