Orange Lime Mousse Food

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ORANGE-LIME MOUSSE



Orange-Lime Mousse image

Homemade citrus curd -- a mixture of eggs, sugar, butter, and orange and lime juices -- adds tangy flavor to this mousse.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 9

4 large egg yolks, plus 1 large whole egg
3/4 cup plus 2 tablespoons sugar
1/4 cup fresh orange juice
1/4 cup fresh lime juice, (2 to 3 limes)
6 tablespoons unsalted butter
1 cup heavy cream, chilled
1 teaspoon ground cinnamon
1 lime, halved lengthwise and thinly sliced into half-moons
1 navel orange, halved lengthwise and thinly sliced into half-moons

Steps:

  • Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
  • Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
  • Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

DREAMY ORANGE MOUSSE



Dreamy Orange Mousse image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h25m

Yield 6 servings

Number Of Ingredients 9

1 cup blood orange juice
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 egg yolks
4 tablespoons butter, at room temperature
1/2 teaspoon orange zest (from 1/2 orange)
1 cup heavy cream
1/2 teaspoon pure vanilla extract
5 crunchy gingersnap cookies

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.

MANGO LIME MOUSSE



Mango Lime Mousse image

Make sure that you use ripe mangoes in this dish. The sweet, juicy flesh creates a deliciously smooth mousse.

Provided by Honey Sweet

Categories     Dessert

Time 3h

Yield 4 serving(s)

Number Of Ingredients 6

5 medium mangoes
3 tablespoons lime juice or 3 tablespoons lemon juice
2 egg whites
1 pinch salt
1/4 cup sugar
6 tablespoons heavy cream

Steps:

  • Peel the mangoes and remove the flesh from the seeds. Dice the flesh of 2 of the mangoes purée the rest in a blender.
  • Put the purée into a glass mixing bowl, and stir in the lime or lemon juice.
  • Beat the egg whites with the salt until they are frothy. Sprinkle in the sugar, and continue to beat until stiff. Then gently fold in the cream.
  • Gradually stir the mixture into the mango purée. Pour over the diced mango. Spoon the mixture into serving bowls or glasses, and then chill for at least 3 hours before serving.

Nutrition Facts : Calories 389.4, Fat 10, SaturatedFat 5.6, Cholesterol 30.8, Sodium 79.2, Carbohydrate 77.1, Fiber 6.8, Sugar 70.2, Protein 5.8

SIMPLE LIME MOUSSE



Simple Lime Mousse image

Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon vanilla extract
Lime slices and fresh mint, optional

Steps:

  • In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

FROZEN ORANGE MOUSSE



Frozen Orange Mousse image

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 servings

Number Of Ingredients 11

1 cup milk
1 vanilla bean, split
3/4 cup sugar
9 egg yolks
6 tablespoons orange juice concentrate
1 tablespoon orange extract
2 tablespoons corn syrup
2 cups heavy cream, whipped to soft peaks
1 pint raspberries
1 tablespoon confectioners' sugar (optional)
Orange segments, for garnish

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.

LIME MOUSSE



Lime Mousse image

Make and share this Lime Mousse recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup whipping cream
1/4 cup sugar
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon vanilla extract
lime slice (optional)
of fresh mint (optional)

Steps:

  • In a mixing bowl, combine the cream, sugar, lime juice, peel and vanilla.
  • Beat on high speed until soft peaks form, about 4 minutes.
  • Spoon into dessert dishes.
  • Garnish with lime and mint, if desired.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 258.6, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.9, Carbohydrate 14.9, Sugar 12.8, Protein 1.2

LUSCIOUS LEMON AND ORANGE MOUSSE



Luscious Lemon and Orange Mousse image

Make and share this Luscious Lemon and Orange Mousse recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (3 ounce) envelope unflavored gelatin
3 eggs, separated
4 tablespoons sugar
2 lemons, juice and zest of, finely grated
1 orange, juice and zest of, finely grated
1 cup plain yogurt
2 tablespoons crystallized ginger, finely chopped
1 pinch salt

Steps:

  • Soften gelatin in 2 tbsp cold water.
  • Beat egg yolks, gradually adding 2 tbsp sugar until lemon colored.
  • In top of a double boiler, heat eggs yolks, softened gelatin, fruit rind, and juice, stirring frequently until mixture has thickened slightly and gelatin has dissolved.
  • Cool and fold in yogurt and ginger.
  • Beat egg whites and salt until stiff moist peaks form.
  • Gradually add remaining 2 tbsp sugar; beat until stiff and shiny.
  • Fold into yolk mixture.
  • Spoon into a 6 cup mold.
  • Chill 6 hours or until firm.

Nutrition Facts : Calories 161.7, Fat 3.9, SaturatedFat 1.6, Cholesterol 111.1, Sodium 107.8, Carbohydrate 15.9, Fiber 1.3, Sugar 10.9, Protein 16.9

EASY LEMON-LIME MOUSSE



Easy Lemon-Lime Mousse image

This dessert is extremely easy to make, and will wow family and friends; it's my new "company's coming over" dessert. I served this to some very stuffed dinner guests before xmas, who claimed to have no room for dessert, yet when this was presented it was gobbled down completely. This mousse is very light and is an excellent choice after a heavy meal. If you want a lemon mousse, rather than lemon-lime, just use all lemon juice instead of the combination. Thanks go out to a Martha Stewart magazine for this gem. Prep time includes minimum chilling time.

Provided by Lennie

Categories     Dessert

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 tablespoons unsalted butter (at room temperature)
1 1/3 cups white sugar (divided)
2 large eggs
2 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1 teaspoon freshly grated lemon, zest of
1 1/2 cups heavy cream (whipping cream)

Steps:

  • The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
  • In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter.
  • With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime).
  • If the mixture looks all curdled, don't worry.
  • Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
  • This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
  • Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down).
  • Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming).
  • Chill in fridge at least one hour; overnight is fine.
  • When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks.
  • Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
  • Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
  • Spoon mousse into 6 individual dessert dishes.
  • Cover and chill for at least two hours; overnight is fine.

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