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.
ORANGE 'N VANILLA MOUSSE PIE
I got this recipe from a Knox envelope. Looks quick, easy and refreshing. Enjoy! (prep time is chilling time; not stated on the envelope, so I am just guessing!)
Provided by AngelbabyConfections
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 440.5, Fat 28.4, SaturatedFat 14.6, Cholesterol 71.9, Sodium 268.9, Carbohydrate 42.5, Fiber 0.7, Sugar 32.6, Protein 5.4
ORANGE MOUSSE PIE
A light, refreshing, creamy dessert with a hint of citrus. It was love at first bite for me! It's the perfect summertime treat! From Pillsbury (courtesy of Sara & Dave).
Provided by Lucky Clover
Categories Pie
Time 2h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 511, Fat 37.2, SaturatedFat 21.6, Cholesterol 112.7, Sodium 229.4, Carbohydrate 33, Fiber 1.3, Sugar 21.7, Protein 13.6
CHERRY ALMOND MOUSSE PIE
Treat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside. , Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. , Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.
Nutrition Facts : Calories 469 calories, Fat 26g fat (14g saturated fat), Cholesterol 59mg cholesterol, Sodium 339mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 1g fiber), Protein 8g protein.
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