Orange N Vanilla Mousse Pie 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 MOUSSE PIE

Steps:

• 1. Heat oven to 450°. Once you have softened one pie crust according to package directions and placed into a 9" glass pie plate, bake crust for 15 minutes. Use a pie crust weight (I use white rice, poured into foil, to loosely line the crust), or prick the pie crust, so it doesn't bow up while baking. COOL COMPLETELY. Also make sure the pie plate itself is completely cool, so the heat doesn't merge up thru the crust and is then trapped under the filling once you pour it in. It will ruin your crust, if it's not completely cool.
• 2. In a 1-qt. saucepan, mix unflavored gelatin and orange juice. Allow to stand for 1 - 2 minutes.
• 3. Meanwhile, in a small bowl, beat the cream cheese, powdered sugar and orange zest with an electric mixer on med. speed, until smooth and fluffy. Set aside.
• 4. After gelatin/orange juice have stood to soften for a couple of minutes, cook over med. heat, until gelatin is dissolved. Remove from heat. Set aside to cool. NOTE: at this point, I set the pan of hot gelatin/orange juice into an ice-water bath, and stir it every couple of minutes, so it will not be too hot when I pour it into the cream cheese mixture, in step 5.
• 5. After the softened/cooked gelatin & orange juice mixture is somewhat cooled (tepid to the touch), blend it into the cream cheese mixture, using the hand mixer. Refrigerate until slightly thickened, about 10 mins.
• 6. Fold the thawed cool whip into the orange mixture; gently fold in chopped oranges, making sure to mix it well.
• 7. Spoon all of this into the COMPLETELY COOLED crust.
• 8. Refrigerate until firm, about an hour, or more, if necessary. Garnish with orange peel curls (optional).

ORANGE MOUSSE PIE

Steps:

• Preheat oven and bake pie crust according to package directions. Allow to cool completely.
• Meanwhile, in 1-quart saucepan, mix gelatin and orange juice; let stand 1 minute. Cook and stir over medium heat until dissolved.
• In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on medium speed until smooth and fluffy. Gradually add softened gelatin; blend well.
• Refrigerate until slightly thickened, about 15 minutes.
• In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into orange mixture; gently fold in chopped oranges.
• Spoon into crust. Refrigerate until firm, about 2 hours. Garnish with additional orange peel, if desired.
• Cover and refrigerate any remaining pie.

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!

ORANGE 'N VANILLA MOUSSE PIE

Steps:

• In blender, sprinkle gelatine over cold water; let stand 1 minute.
• Add hot cream and process at low speed until gelatine is completely dissolved, about 2 minutes.
• Add cream cheese, orange juice concentrate, sugar and vanilla; process at high speed until blended.
• Chill blender container until mixture is slightly thickened, about 15 minutes.
• Pour into prepared crust; chill until firm.

ORANGE CREAMSICLE MOUSSE

Steps:

• In a large bowl, beat cream cheese until it is light and fluffy.
• Add in the confectioners' sugar, orange juice, orange extract, and salt and beat until everything is combined.
• Gently fold in the whipped topping.
• Equally divide orange mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).
• When ready to serve, top with remaining whipped topping

ORANGE NATILLA CUSTARD PIE

Steps:

• In a small saucepan, heat the milk, orange zest, lemon zest and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack., Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust., In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour., Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange zest curls if desired. Refrigerate leftovers.