Frozen Grand Marnier Mousse Recipes

Steps:

• In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.

Steps:

• Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
• Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
• Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
• Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.

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.

Steps:

• Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool.
• While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate.
• Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper.
• Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments.

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.

Steps:

• Combine one-half cup of sugar, one-half cup of the cold water and the orange rind in a saucepan and bring to the simmer. Add the gelatin and stir to dissolve.
• Add the orange juice and bring to the simmer.
• Combine the cornstarch and the remaining two tablespoons of water and stir the mixture into the simmering liquid.
• Pour and scrape the mixture into a mixing bowl and cool briefly.
• Put the egg yolks in a separate bowl and add about one-quarter cup of the hot liquid to the yolks. Beat briskly and pour and scrape this mixture into the same mixing bowl, beating with a wire whisk. Beat in the Grand Marnier. Set aside until cool.
• Put the egg whites in one large bowl and the cream in another.
• Beat the whites until they are almost stiff and add three tablespoons of sugar. Continue beating until they are stiff.
• Beat the cream until it is almost stiff and add the remaining sugar. Continue beating until it is stiff.
• Add half of the whites to the egg- yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream. Chill until it is set.

Steps:

• Pour 2 tablespoons milk into small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk egg yolks and sugar in medium metal bowl to blend. Place over saucepan of simmering water (do not let bowl touch water). Whisk mixture over water until instant-read thermometer registers 160°F, about 3 minutes. Remove from heat. Add gelatin mixture to yolk mixture and whisk to dissolve gelatin.
• Place white chocolate in large bowl. Bring remaining 1/2 cup milk to simmer in heavy small saucepan. Pour hot milk over chocolate and whisk until chocolate is melted and smooth. Fold egg yolk mixture into chocolate mixture and let cool to room temperature. Whisk in 1/4 cup Grand Marnier. Whip cream to soft peaks. Fold whipped cream into Grand Marnier mixture. Divide mousse among 8 wineglasses. Cover and chill overnight.
• Whisk remaining 2 tablespoons Grand Marnier and orange marmalade in large bowl to blend. Add berries and toss gently to combine. Spoon blackberry topping over mousse in each glass and serve.

Steps:

• Bring sugar, water and grated orange rind to a boil over moderate heat. Cook syrup to 220 degrees on a candy termometer. Beat egg yolks until thick and lemon colored. Pour in syrup in a stream over egg yolks and beat until thick. Cool. Beat in Grand Marnier. Beat heavy cream until light shipped and fold into egg yolk mixture. Refrigerate.
• Meanwhile, fit souffle dish with a 6" band of silver foil. Double and grease to form a collar extending 2" above rim and secure with a string. (Press foil closely along rim to prevent leakage.) Spoon a 2" layer of custard into dish and top with half the cake cubes. Cover sponge cake cubes with another layer of custard and add remaining cake cubes. Top with remaining custard. Freeze for 6 hours. Serve with whipped cream flavored with Grand Marnier. Garnish with strawberries and/or raspberries.

Steps:

• Cut parchment paper into six 3 ½ x 13-inch strips.
• Wrap 1 strip around edge of each of six ¾-cup soufflé dishes or ramekins, creating a collar that stands above the rim.
• Secure with tape.
• Combine sugar, yolks and water in medium metal bowl and whisk to blend.
• Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water).
• Whisk egg mixture constantly until thermometer registers 160F, about 10 minutes.
• Remove bowl from over water.
• Using electric mixer, beat egg mixture until cool and slightly thick, about 4 minutes.
• Beat in Grand Marnier.
• Using electric mixer, whip cream in large bowl to soft peaks.
• Fold cream into egg mixture.
• Divide mixture equally among prepared soufflé dishes.
• Freeze overnight.
• (Can be made 2 days ahead. Cover; keep in freezer).
• Carefully remove collars from soufflé dishes.
• Garnish soufflés with orange peel strips, if desired.

Steps:

• In a small saucepan, melt chocolate and orange juice over low heat.
• With a mixer, beat yolks, sugar and liqueur until lemon coloured. Beating on high, add the chocolate.
• With clean beaters, beat egg whites until soft peaks. Whip whipping cream until soft peaks appear.
• Gently fold the whipping cream into the chocolate. Fold in the egg whites.
• Chill at least 2 hours.
• Garnishing Options: Drizzle with chocolate syrup/or sauce, chocolate curls or sprinkles, fresh whipping cream, sprigs of fresh mint.

Steps:

• Slice top third of oranges off and discard.
• Scrape out pulp and gently squuze oranges over bowl, reserving 1 tablespoon of juice; discard pulp.
• Set orange shells aside.
• Melt chocolate with Grand Marnier, reserved orange juice and grated peel in large bowl set over gently simmering water.
• Stir until smooth.
• Remove from over water and stir in egg yolks, one yolk at a time.
• Using electric mixer, beat whites with cream of tartar to soft peaks in another large bowl.
• Gradually add sugar and beat until stiff but not dry.
• Fold 1/4 of whites into chocolate mixture.
• Fold in remaining whites.
• Beat cream until stiff peaks form;fold into chocolate mixture, blending well.
• Spoon into orange shells (you may need to cut a thin slice from the bottom to steady orange "bowls").
• Refrigerate until firm.
• Garnish with candied orange peel and serve.