Dreamy Orange Charlotte Food

DREAMY ORANGE MOUSSE

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

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.

ORANGE DREAM DIVINITY

Steps:

• Prepare orange pieces: In a double boiler over simmering water, melt the orange-colored white chocolate. When smooth and melted, remove from over double boiler and add orange oil (orange extract may also be used). Pour onto a cookie sheet lined with aluminum foil and spread evenly. When cool, chop into medium small pieces. Set aside.
• Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over low heat stirring gently until sugar is dissolved. Turn heat up to medium and place lid on pan for 2 to 3 minutes to wash down sugar crystals. Uncover and continuing cooking without stirring until candy thermometer reaches hard ball stage (260 degrees F).
• Beat egg whites until stiff peaks form, just before sugar mixture is ready. Pour hot sugar mixture over egg whites in a thin stream while mixer is at high speed. Add vanilla and continue beating until candy starts to loose its gloss and hold its shape. Add nuts and orange pieces. Drop by rounded spoonfuls onto waxed paper.

ORANGE DREAM

Steps:

• Place soda, condensed milk, whipped topping, and sugar into an ice cream maker; stir until combined. Freeze according to the manufacturer's instructions.

ORANGE DREAM ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.

DREAMY ORANGE CUPCAKES

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.

DREAMY ORANGE CREAM

Steps:

• In a 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.

ORANGE CHARLOTTE RUSSE

Steps:

• 1. Line the inside edge of a 9-inch springform pan with split ladyfingers standing on end, like making a round fence. Sprinkle them with liqueur.
• 2. In the top of a double boiler, blend the gelatin and sugar.
• 3. To the contents of the double boiler, add the milk and egg yolks. Using a rotary beater, blend the mixture thoroughly. Over simmering water, cook the custard, stirring constantly, until it coats a metal spoon. Transfer it at once to a large mixture bowl.
• 4. Stir in the orange rind, juice, and orange juice concentrate (thawed). Chill mixture until it just begins to set, perhaps an hour. If you wait too long, it won't mix properly.
• 5. Fold in the whipped cream. Pour the mixture into the springform pan, taking care that the ladyfingers remain upright. Chill the Charlotte Russe for at least 6 hours, or until thoroughly set. Umold the dessert onto a chilled serving plate and offer it in wedges (as you would cut a cake). The Charlotte Russe may be embellished with candied orange zest, if desired.