Mandarin Mousse Mold Recipes
MANDARIN MOUSSE
I have not tried this recipe. I got this recipe from The Good Carb Cookbook. A serving size is 3/4 cup.
Provided by internetnut
Categories Gelatin
Time 15m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Drain the oranges, reserving the juice. Crush the oranges slightly, adding any juice that accumulates to the reserved juice, and set the oranges aside. Pour the juice in a small pot and bring to a boil over high heat.
- Pour the boiling juice into a large bowl. Sprinkle the gelatin over the top and stir with a wire whisk for 3 minutes or until it reaches room temperature.
- When the gelatin mixture has cooled to room temperature, whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixture. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
- When the gelatin has reached the proper consistency, stir it with a wire whisk until smooth. Gently fold in first the oranges and then the whipped topping.
- Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.
MANDARIN ORANGE MOUSSE
Make and share this Mandarin Orange Mousse recipe from Food.com.
Provided by budgiesntiels
Categories Gelatin
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Make Jell-O as directed on the package. Let sit for 10 minutes.
- Add pudding mix ( do not add any milk) to Jell-O and mix well with an electric mixer.
- Fold in cool whip and fruit.
Nutrition Facts : Calories 41.7, Fat 0.1, Sodium 92.4, Carbohydrate 13.7, Fiber 0.7, Sugar 4.1, Protein 2
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- Prepare the orange curd first as it needs to cool. In a large glass mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color. It should ribbon off the whisk. Pour the mixture into a stainless steel pot and add the orange or mandarin juice; whisk to combine. The juice needs to be pulp-free; strain it ahead of time if necessary. Cook the orange curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted. Cover the curd and place into the refrigerator to cool.
- Next, prepare the sponge cake. Preheat the oven to 350F/177C. Prepare a 9 or 10-inch springform pan by lining the bottom with parchment paper; do not grease the sides. (If you are not planning to use an acetate cake collar to assemble the cake, I recommend using a 10-inch pan; otherwise the jello will not fit) Place the eggs, sugar and vanilla extract into a stand mixer bowl, then whisk on high speed for 7 to 9 minutes. The eggs need to be thick, pale in color and super fluffy. In a separate bowl, combine the dry ingredients: flour and baking powder. Sift the dry ingredients into the egg mixture in small increments, folding gently but thoroughly after each addition.
- Pour the prepared batter into the springform pan and bake in the preheated oven for 18 to 20 minutes, until the top is a rich, golden color. Remove from the oven and let the cake cool. Once cooled, use a long serrated knife to split the layer in two. (If using 10-inch springform, leave the layer whole and use as the base only) Using a pastry brush or a dispenser bottle, soak the cake layers generously with the sweet wine or a simple syrup; set aside.
- Next, prepare the stabilized whipped cream but only once the curd has cooled. Pour the chilled heavy cream into a stand mixer bowl and add the confectioner's sugar. Add 3 cups of sugar instead of 2 for a sweeter cake. Whisk the heavy cream for 4 to 5 minutes on medium-high speed until stiff peaks form. Meanwhile, in a small cup or bowl, combine the unflavored gelatin and water. Stir the two together, then heat the gelatin in the microwave for about 45 seconds, stirring every 10 seconds, until the gelatin is dissolved. Immediately pour the hot gelatin into the whipped heavy cream with the mixer running on medium speed and whisk for an additional 30 seconds.
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