FROZEN GRAND MARNIER MOUSSE
Elegant and scrumptious but not hard to do, this is a dessert for anyone who enjoys orange liqueur. Except for the flavoring, this classic French recipe has strong resemblances to tiramisu; but instead of freezing the mousse mixture, the Italian dessert uses mascarpone cheese to firm it up. The liqueur-soaked ladyfingers provide bursts of intense flavor, and the alcohol keeps them from freezing solid. Cubes of spongecake can substitute for the ladyfingers; and with a bit of experimentation, you can replace the orange flavoring with rum, or coffee and Kahlua, or what you will.
Provided by R. L. Wallace
Categories Dessert
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 628.4, Fat 43.4, SaturatedFat 25.3, Cholesterol 431.7, Sodium 88.5, Carbohydrate 54.4, Fiber 0.4, Sugar 41, Protein 7.6
GRAND MARNIER MOUSSE WITH BLACKBERRIES
Provided by Susanna Foo
Categories Liqueur Milk/Cream Chocolate Dessert Bake Blackberry Fall Chill Jam or Jelly Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
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.
CHOCOLATE GRAND MARNIER MOUSSE
This simple, elegant dessert is easy to make up and looks spectacular in decorative dessert dishes. Garnish with a sprig of fresh mint, fresh fruit or fresh whipping cream
Provided by Abby Girl
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 444.4, Fat 37.8, SaturatedFat 22.4, Cholesterol 195.3, Sodium 70.9, Carbohydrate 30.4, Fiber 6.3, Sugar 18.2, Protein 9.9
BILL GRANGER'S WHITE CHOCOLATE MOUSSE (WITH BLACKBERRIES)
This is a variation on Bill Granger's white chocolate mousse. It is so easy and looks very impressive. This is my go-to chocolate mousse. I have used dark chocolate and milk chocolate, and it has turned out beautifully. If you don't have blackberries, don't worry. Most berries or any tart-ish fruit pair quite well with this. The original recipe used fresh passionfruit.
Provided by Lee_tah
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well.
- Heat the mix until the chocolate is just melted. Be sure to stir as it heats.
- Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.
- Whisk in the egg yolks and salt.
- In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix.
- Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well.
- Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later.
- You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge.
- Just before serving, top the mousses with the fresh fruit, and enjoy!
Nutrition Facts : Calories 470.6, Fat 35.2, SaturatedFat 20.9, Cholesterol 170.1, Sodium 127.1, Carbohydrate 32.5, Fiber 2.6, Sugar 27.7, Protein 8
GRAND MARNIER CHOCOLATE MOUSSE
Grand Marnier-flavored chocolate mousse,served in orange shells.Originally from a January 1985 Bon Apetit in the R.S.V.P. Letters to the Editor. The recipe was requested from Le Select restaurant in Houston.
Provided by Leslie in Texas
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 487.2, Fat 38, SaturatedFat 22.4, Cholesterol 195.3, Sodium 72.2, Carbohydrate 41.4, Fiber 9.4, Sugar 23.6, Protein 11.2
BLACKBERRY MOUSSE
Categories Berry Dessert Freeze/Chill Blackberry Fall Summer Chill Parade
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- 1. Soak gelatin in 2 tablespoons of cold water in a saucepan for 5 minutes. Add the orange juice, zest, and berries; bring just to a boil, stirring. Cool to room temperature; reserve.
- 2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
- 3. Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.
- 4. Add egg yolk mixture to blackberry mixture and stir until well-blended. Whip heavy cream to soft peaks and fold gently into blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve.
- 5. Garnish with whole blackberries and a mint sprig.
WHITE CHOCOLATE MOUSSE WITH BLACKBERRIES
Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk milk, yolks and 2 tablespoons sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur.
- Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture.
- Puree 3/4 cup berries with remaining 1 tablespoon sugar in processor. Strain into small bowl, pressing on solids. Mix in ‟ cup berries and remaining 1 tablespoon liqueur. Spoon berry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours. Top mousse with remaining berries. Garnish with mint sprigs. Serve with cookies, if desired.
STRAWBERRIES & GRAND MARNIER
Make and share this Strawberries & Grand Marnier recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Mix strawberries and Grand Marnier in a small bowl.
- It may be necessary to add sugar if the strawberries are not sweet enough.
- Let the strawberries sit at room temperature for several hours.
- Stir periodically.
ORANGE JUICE AND GRAND MARNIER MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield About six cups
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 49 milligrams, Sugar 6 grams, TransFat 0 grams
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