Food Network: Frozen Orange Mousse

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Frozen Orange Mousse
Recipe courtesy Gale Gand

Ingredients
1 cup milk
1 vanilla bean, split
3/4 cup sugar
9 egg yolks
6 tablespoons orange juice concentrate
1 tablespoon orange extract
2 tablespoons corn syrup
2 cups heavy cream, whipped to soft peaks
1 pint raspberries
1 tablespoon confectioners' sugar (optional)
Orange segments, for garnish

Equipment:
12 ramekins
Strips of parchment or waxed paper
Tape

Directions
In a bowl, whisk together the milk, vanilla bean,
sugar and yolks. Cook over a simmering water bath, whisking often, to 183 degrees.
Strain and whip until cool. Add the orange juice concentrate, orange extract, and
corn syrup to the egg mixture. Fold in the whipped cream.

Pipe the mousse into 4-ounce ramekins with paper collars taped on the outside that
extend 1/2-inch above the rim. Freeze. To serve, remove the paper collars. Puree

the raspberries and sugar in a blender and pass through a sieve. Garnish with
raspberry puree and orange segments.