Frozen Orange Mousse Torte with Berry Sauce

I get enthused about certain recipes and make them with frequency until they’re no longer interesting and they fall off my repertoire. But this recipe has endured more than 10 years of entertaining.
It’s one of my absolute favorite desserts because:

  •  everyone loves it
  • can be made days in advance
  • gluten-free
  • can double recipe for a large dinner party (24 guests). I cut modest size servings and can serve 12 per torte
Frozen Orange Mousse Torte
Print Recipe
Servings
12 - 16 servings
Servings
12 - 16 servings
Frozen Orange Mousse Torte
Print Recipe
Servings
12 - 16 servings
Servings
12 - 16 servings
Ingredients
Make Crust
Make Berry Sauce
Make Mousse
Adjust servings: servings
Units:
Instructions
Make Crust
  1. Preheat oven to 350°F.
  2. Blend first 4 ingredients in processor until almonds are coarsely chopped.
  3. Add melted butter and blend until moist crumbs form. Using a square of parchment paper, press almond mixture onto bottom (not sides) of 9-inch-diameter spring-form pan.
  4. Bake crust until golden, about 8 minutes.
  5. Chill while preparing mousse.
  6. Can be prepared a week or two before, covered and frozen.
Make Berry Sauce
  1. Place berries, sugar and orange juice in a medium saucepan.
  2. Bring to a boil, turn down to simmer and cook about 10 minutes. Cool.
  3. Purée berry mixture in processor. Strain through sieve set over bowl, pressing on solids.
  4. Mix in orange juice and peel. Cover and refrigerate until cold.
  5. Can be made the weekend before. Keep refrigerated.
Make Mousse
  1. Whisk orange juice, sugar and egg yolks in a medium metal bowl.
  2. Set bowl over saucepan of simmering water (the bowl should not to touch the water). Whisk until candy thermometer registers 170°F, about 5 – 6 minutes.
  3. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 - 8 minutes. Carefully mix in 1 cup plain Greek yogurt. Beat in Grand Marnier.
  4. In a separate bowl, beat 1 cup cream and orange peel in bowl until stiff. Fold cream into yolk mixture. Pour mousse into crust.
  5. OPTIONAL: Beat 1/3 whipping cream until stiff. Spoon whipped cream into pastry bag fitted with medium star tip. Pipe cream around top edge of torte. Cover spring form pan and freeze overnight. *
Serve
  1. Cut around pan sides to loosen torte. Release pan sides.
  2. Cut torte into wedges.
  3. Pour a couple spoonfuls of Berry Sauce on each wedge and serve.
Recipe Notes

*Note: Frozen torte can be made a week or a few days before. Cover springform pan tightly with cling wrap.

Modified from:

Epicurious: Frozen Mousse Orange Torte with Boysenberry Sauce

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Cranberry Orange Sauce

More than of recipe, this is a launching point for cranberry sauce.

And not just for Thanksgiving.  In the Good Mood Red Foods category, cranberries are rich in flavonoids which can help improve memory and brain function.

This sauce can be used so  many ways. Here are a couple of ideas:

  • Add to a bowl of oatmeal — or quinoa porridge mhhmmm so seasonally delicious
  • Mix into plain Greek yogurt with granola for breakfast or dessert
  • Top pancakes or waffles as an alternate to syrup.
  • Mix into Greek yogurt or cream cheese and make pancake (waffle or muffin) “sammies” (sanwiches) for breakfast on the go or an afternoon snack.
  • Use it on crostini or crackers for an appetizer: spread soft goat cheese (or cream cheese), top with cranberry orange sauce and chopped chives or green onion.

Variations:

  • Rather than orange zest, use lemon or lime zest
  • And add 1 – 2 tablespoon minced fresh ginger
Cranberry Orange Sauce
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Makes about 3 cups
Servings
3 cups
Servings
3 cups
Cranberry Orange Sauce
Print Recipe
Makes about 3 cups
Servings
3 cups
Servings
3 cups
Ingredients
Adjust servings: cups
Units:
Instructions
  1. If using frozen cranberries, first defrost before using.
  2. Combine ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves.
  3. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat.
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Salmon with Orange Lentil Salad

This is a lovely combination of color and flavor – the salmon, lentils, orange and mint.

Serve it with CMF Quinoa or brown rice and a spinach, broccoli salad.

Get an extra-serving  of salmon (about 4 ounces), and double the lentils portion of the recipe and the quinoa or rice. Toss together the next day and serve over greens for a quick lunch or dinner.

 

Salmon with Orange Lentil Salad
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Servings
4
Servings
4
Salmon with Orange Lentil Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oven to 400°F.
  2. In a bowl, whisk orange juice and zest, 1 tablespoon extra-virgin olive oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper.
  3. Gently stir in lentils, chopped mint and onion.
  4. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 extra-virgin olive oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  5. Roast until fish is opaque and just cooked through, 10 minutes.
  6. Spoon lentil salad onto plates; top with fish.
  7. Garnish with orange slices and mint sprigs.
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Peach and Blackberry Crisp

Stone fruit and berries sprinkled with a blend of oats and nuts just barely crumbled together with a touch of butter (or coconut oil), and baked just enough to make each bite burst with flavor….hmmhmm summer has arrived!

Mix some plain Greek yogurt sweetened with honey to taste and add a dollop on top of the cooled crisp.

Or for a special treat, place a scoop of simple vanilla ice cream over a hot serving and savor the contrast of the frozen ice cream melting into the fruit.

Variations:

  • Instead of peach, use nectarines or plums
  • Instead of blackberries, any other berries or a mix of berries – or no berries, just increase the peach by a cup or two

 

Peach and Blackberry Crisp
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Peach and Blackberry Crisp
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Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oven to 375°F and butter (can use coconut oil) a 9 x 9 baking dish.
  2. Combine berries, peaches, juice and zest in a bowl and mix well. Place in baking dish.
  3. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Scatter crumb mixture evenly over fruit in baking dish.
  4. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
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Spinach Orange Salad

Spinach is a powerful super food, as are onions and oranges.

[su_expanding_quote_without_link source=”SuperFoods Rx: Fourteen Foods that Will Change Your Life, Steven Pratt M.D. and Kathy Matthews” full_quote=”Citrus flavonoids are found in the fruit’s tissue, juice, pulp and skin and have been shown to inhibit cancer cell growth, strengthen capillaries, act as anti-inflammatories and they are antiallergenic and antimicrobial. Flavonoid intake is inversely associated with the incidence of heart attack and stroke as well as a host of other ailments. ” short_quote=”Citrus flavonoids found in the fruit’s tissue, juice, pulp and skin and have been shown to inhibit cancer cell growth”]
Spinach Orange Salad
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Servings
4
Servings
4
Spinach Orange Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Vinaigrette
Salad
Adjust servings:
Units:
Instructions
Dressing
  1. Whisk fresh orange juice, apple cider vinegar, orange zest and red onion in little bowl to blend.
  2. Gradually whisk in 1/2 cup of olive oil.
Salad
  1. In a large bowl, toss spinach with orange segments and half of black olives.
  2. Toss salad with enough dressing to coat lightly.
  3. Sprinkle remaining olives on top and serve.
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