CRANBERRY ORANGE MOUSSE
Provided by Food Network
Number Of Ingredients 6
Steps:
- Chill a decorative glass bowl or 6 stemmed glasses.
- Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
- Stir in zest, juice and liqueur and rub through a strainer to remove skins.
- Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream 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.
CARAMEL & ORANGE MOUSSES
This festive dessert makes the perfect end to a buffet party, and it can be made ahead too
Provided by Sara Buenfeld
Categories Buffet, Dessert
Time 3h
Yield Makes 8
Number Of Ingredients 8
Steps:
- Soak the gelatine in cold water to soften it. Heat the orange juice in the microwave for 1 min. Squeeze the excess water from the gelatine, add to the hot juice and stir to dissolve. Set aside to cool.
- Put the egg yolks, sugar and orange zest into a bowl and whisk over a pan of hot water for 10 mins until thick and foamy. Remove from the heat and continue whisking until completely cool.
- Fold the gelatine, orange mix and liqueur, if using, into the egg yolk mixture. In separate bowls, whisk the egg whites and cream until both are softly stiff, then gently fold into the orange mix. Spoon into 8 cocktail glasses and chill until set. Will keep, covered, for 2 days.
- A couple of hrs before serving, make the caramel oranges. Heat the sugar in pan with 2 tbsp water. When the sugar has dissolved, turn up the heat and cook until pale golden. Add the oranges (take care as the sugar will splutter) and swirl them round the pan to coat them in the caramel. Allow to cool. Spoon a couple of orange segments and some caramel juice on top of each mousse and serve with crisp biscuits on the side.
Nutrition Facts : Calories 343 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.16 milligram of sodium
DREAMY ORANGE MOUSSE RECIPE
Provided by BobLongo
Number Of Ingredients 10
Steps:
- Special equipment: six 3-ounce serving bowls or espresso cups 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 overbeating. 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 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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