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

Share this Recipe

Apple Cinnamon Oatmeal Pancakes

Pancakes made with white flour have a high glycemic index value. This means the starch is converted into sugar and released into the bloodstream quickly. It will spike your blood sugar, setting off a roller coaster as your body releases insulin as to restore balance.

Make your pancakes more nutrient-dense using whole-wheat flour, oats and apple, and always add a bit of fat from nature (chia, ground flaxseed, Greek yogurt, coconut oil or a bit of grass-fed butter)

Oats provide fiber and digest more slowly. This stabilize blood sugar levels and keeps you going longer, feeling more satisfied and energized.

Make extra to freeze for busy mornings, making a pancake “sandwich’

  • Mix 2 tablespoons cream cheese with a bit of  honey and fresh or dried berries
  • Spread nut butter and banana or other fruit
apples with cinnamon
Apple Cinnamon Oatmeal Pancakes
Print Recipe
Servings
12 4-inch pancakes
Servings
12 4-inch pancakes
apples with cinnamon
Apple Cinnamon Oatmeal Pancakes
Print Recipe
Servings
12 4-inch pancakes
Servings
12 4-inch pancakes
Ingredients
Toppings
Adjust servings: 4-inch pancakes
Units:
Instructions
  1. In a bowl whisk together 1 cup buttermilk and oats and let the mixture stand for 15 to 20 minutes. (You can mix the night before).
  2. In a large bowl whisk together egg, brown sugar, and apple.
  3. Stir in flour, the baking soda, salt, cinnamon, 2 tablespoons oil, and oat mixture, until well mixed.
  4. Heat a griddle over moderate heat, brush it with butter or coconut oil. Drop the batter (approximately 1/4 cup) on the griddle
  5. Cook the pancakes for 1 to 2 minutes until it starts to bubble. Flip and cook or golden and cooked through.
  6. Serve with topping of choice
Recipe Notes

NOTE:

  • Add 1/4 - 1/3 cup chopped nuts and/or 2 tablespoons of raisins for increased fiber and nutrient density
  • Exchange cinnamon for cardamom or a pinch of allspice or nutmeg

Adapted from Epicurious: Apple and Cinnamon Oatmeal Pancakes.

Share this Recipe