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 CHARLOTTE
I found this in a taste of home magazine and it was such a delicious dessert i just had to post if here so i won't lose it. Cook time is chill time.
Provided by lilypad722
Categories Dessert
Time 12h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine gelatin and cold water; let stand for 10 minutes.
- Add boiling water; stir until gelatin dissolves.
- Add juices, orange peel and 3/4 cup sugar.
- Set bowl in ice water until mixture is syrupy, stirring occasionally.
- Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
- When gelatin mixture begins to thicken, fold in whipped cream.
- Lightly coat a 9-in. springform pan with nonstick cooking spray. Pour mixture into pan; chill overnight.
- Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.
Nutrition Facts : Calories 428.8, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 73.3, Carbohydrate 37.2, Fiber 0.3, Sugar 34.3, Protein 23.1
DREAMY ORANGE CREAM
Orange and Nature Valley® granola bar provides a great topping to this delicious pudding that's ready in just 10 minutes - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In medium bowl, beat pudding mix and orange juice with wire whisk 2 minutes. Refrigerate 5 minutes. Fold in whipped topping.
- Into 4 dessert dishes, divide pudding mixture. Top with crushed granola bars and orange segments.
Nutrition Facts : Calories 230, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Servings, Sodium 390 mg, Sugar 37 g, TransFat 0 g
DREAMY ORANGE CUPCAKES
These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!
Provided by MrsFisher0729
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
- To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
- To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g
ORANGE DREAM
Ahhh, this tastes just like those orange push ups you used to get at the store. Very easy recipe that everyone will love, especially on that hot summer day.
Provided by Terri Clark
Categories Desserts Frozen Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 4
Steps:
- Place soda, condensed milk, whipped topping, and sugar into an ice cream maker; stir until combined. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 265 calories, Carbohydrate 43.8 g, Cholesterol 13.3 mg, Fat 9.2 g, Protein 3.4 g, SaturatedFat 7.1 g, Sodium 67.4 mg, Sugar 31.6 g
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