DREAMY ORANGE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 5h25m
Yield 6 servings
Number Of Ingredients 9
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.
CREAMY ORANGE CARAMELS
Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds (80 pieces).
Number Of Ingredients 6
Steps:
- Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE CARAMEL MOUSSE
You can look at this as chocolate mousse stiffened by caramel or as a perfect caramel enriched by chocolate. Either way it is so rich, thick, gooey and creamy, so childish in a way, that it almost requires something completely sophisticated to offset it. Orange confit perhaps. Of course it can be eaten by itself, too.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 4h45m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Put sugar in a heavy pan, and turn heat to medium. When sugar warms and begins to liquefy, add 1/2 cup water. Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again. Keep cooking until it liquefies again, stirring often and breaking up any chunks that form. When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time. Standing back to avoid spattering, add 1 cup cream, then stir until blended. Let sit until cool enough to touch.
- Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
- Mix melted chocolate into caramel. Add 1/3 of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined. Pour into a bowl and refrigerate until set, about 4 hours.
- Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 15 grams, Sodium 19 milligrams, Sugar 21 grams, TransFat 0 grams
CARAMEL MOUSSE
This recipe was given to me by a co-worker. I haven't tried it yet, but plan to very soon. I love anything caramel!
Provided by Whisper
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine gelatin and 1/4 cup water in top of a double boiler; place over simmering water.
- Heat, stirring, until gelatin dissolves.
- Cool.
- Combine sugar and 2 Tbsp water in a saucepan; bring to a boil.
- Boil until syrup is a golden caramel.
- Remove from heat and cool for 5 minutes.
- Stir in remaining water until mixture is smooth; cool for 5 minutes.
- Stir in gelatin mixture.
- Combine egg yolks and sugar; beat until thick and creamy.
- Whisk in caramel mixture until fluffy.
- Beat egg whites until soft peaks form.
- Fold egg white mixture and whipped cream into caramel mixture.
- Spoon into serving glasses.
- Chill until ready to serve.
- Garnish with whipped cream.
Nutrition Facts : Calories 475.5, Fat 33.7, SaturatedFat 19.1, Cholesterol 366.3, Sodium 120.1, Carbohydrate 33.9, Sugar 31.8, Protein 10.9
ORANGE CARAMEL SAUCE
Categories Sauce Dessert Orange Winter Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2/3 cup
Number Of Ingredients 4
Steps:
- Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
- Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
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