Orange Velvet Gelatin Yogurt Mousse Recipes

ORANGE-YOGURT MOUSSE

Steps:

• In a saucepan, combine orange zest, 1/2 cup cream, sugar, and salt over medium heat. Bring to a simmer, stirring occasionally, until sugar has dissolved, about 5 minutes. Remove from heat, cover, and let steep 20 minutes.
• Pour orange juice into a medium bowl; sprinkle with gelatin and let soften, 5 minutes. Bring cream and sugar mixture to a simmer again; pour through a fine-mesh sieve onto gelatin, pressing on zest to extract flavor. Discard zest. Whisk until gelatin has dissolved, about 1 minute. Gradually whisk in yogurt. Cover and refrigerate 30 minutes, or use quick-chill method.
• In a medium bowl, with an electric mixer, beat remaining 1 cup cream until soft peaks form. Fold gently into yogurt mixture. Divide among 6 glasses, and cover each with plastic wrap; refrigerate at least 6 hours or overnight. To serve, sprinkle with pistachios and, if desired, orange zest.

ORANGE VELVET GELATIN-YOGURT MOUSSE

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with orange segments and a dollop of yogurt.

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.

RASPBERRY PINK VELVET GELATIN-YOGURT MOUSSE

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt or sour cream.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with raspberries and a dollop of yogurt.

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.