Food Network: Frozen Orange Mousse

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.