Orange Mousse Dessert Food

CHOCOLATE ORANGE MOUSSE

Steps:

• Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
• Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
• Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
• Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

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 MOUSSE

Steps:

• In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
• Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
• Beat in 1 cup of the hot milk into the egg mixture.
• Slowly whisk the egg mixture into the hot milk.
• Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
• Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
• Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.

ORANGE MOUSSE DESSERT

Steps:

• Dissolve jelly powder in the boiling water.
• Add sugar and juice and stir well while heating slightly if the sugar granules don't dissolve.
• Chill until jelly has the consistency of egg-white.
• Pour the milk into a deep bowl and beat it to a thick foam.
• Beat it gradually into the jelly and beat thoroughly mixed.
• Pour into a glass bowl and refrigerate until set.
• Decorate the dessert just before serving with the orange segments and cream.

ORANGE DREAMSICLE MOUSSE

Steps:

• Dissolve the gelatin in 1 C boiling water.
• Add 1 C cold water and let set up for 5 minutes.
• Using an electric mixer, beat dry pudding mix into the jello until well blended. May have to set up for 5 minutes in refrigerator.
• Fold in mandarin oranges and cool whip.
• Chill either in a bowl or in individual mousse dishes.

ORANGE MOUSSE CAKE

Steps:

• Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
• Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
• Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
• Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.

SCOTTISH CHOCOLATE AND ORANGE MOUSSE WITH WHISKEY

Steps:

• Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
• Remove from the heat and allow cooling slightly.
• Beat egg whites to hard peaks.
• Beat the yolks with the finely grated orange rind.
• Add egg yolk mixture into the cooled chocolate cream, stir.
• Fold in the whisked egg whites.
• Spoon the mixture into six individual cups or glasses.
• Chill in the fridge for at least three hours.
• Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
• Spoon cream over the mosse, top with orange zest strips and serve immediately.

ORANGE-MANGO MOUSSE DESSERT

Steps:

• Heat oven to 350ºF.
• Combine wafer crumbs, sugar and butter; press onto bottom of 8-inch square pan. Bake 10 min. or until lightly browned; cool completely.
• Bring nectar to boil in saucepan. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Beat with mixer on high speed 5 min. or until frothy and opaque.
• Blend milk and mangos in blender until smooth; whisk into gelatin mixture. Stir in 1 cup COOL WHIP; pour over crust. Refrigerate 2 hours or until firm. Serve topped with remaining COOL WHIP.

LIGHT ORANGE MOUSSE

Steps:

• Beat together the whipped topping and condensed milk.
• Gradually add orange juice, while continuing to whip.
• Spoon into dessert dishes, cover and refrigerate until time to serve.
• When ready to serve, add dollop of whipped topping and sprinkle with zest.