Recipe courtesy of Gale Gand
Show: Sweet Dreams
Episode: California Light
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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.

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