Recipe courtesy of Gale Gand
Show: Sweet Dreams
Episode: California Light
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
12 servings

Ingredients

Directions

Special equipment: 12 ramekins Strips of parchment or waxed paper Tape

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Frozen Chocolate Mousse with Orange Liqueur

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories