Archive for: grated orange peel

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

• CourseDesserts

Servings

12 - 16 servings

Servings 12 - 16 servings

Frozen Orange Mousse Torte Print Recipe CourseDesserts Servings 12 - 16 servings Servings 12 - 16 servings

Ingredients

Make Crust

• 1 1/2 cups almonds
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon grated orange peel
• 1/4 butter melted

Make Berry Sauce

• 2 cups mixed berries, frozen
• 2 - 4 tablespoons sugar depending desired sweetness
• 1/4 cup orange juice
• 1/2 tablespoon orange zest

Make Mousse

• 3/4 cup sugar
• 6 large egg yolks
• 1/2 cup orange juice
• 1/4 cup Grand Marnier
• 1 cup whole-milk Greek yogurt
• 1 cup heavy whipping cream

Adjust servings: servings

Units:MetricUS Imperial

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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