| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 12 servings |
Ingredients
- 1 cup milk
- 1 vanilla bean, split
- 3/4 cup sugar
- 9 egg yolks
- 6 tablespoons orange juice concentrate
- 1 tablespoon orange extract
- 2 tablespoons corn syrup
- 2 cups heavy cream, whipped to soft peaks
- 1 pint raspberries
- 1 tablespoon confectioners’ sugar (optional)
- Orange segments, for garnish
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 263 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 166 mg |
| Sodium | 31 mg |
Reviews
I made this for a wine tasting I do every year. Everyone just loved it. It is very light and delicious. It has a great almost Orange Julius flavor to it. I will make this again and again. Plus all the women wanted the recipe.