Best 9 Orange Lime Mousse Recipes

DREAMY ORANGE MOUSSE

Steps:

• In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
• Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

ORANGE CREAMSICLE MOUSSE

Steps:

• In a large bowl, beat cream cheese until it is light and fluffy.
• Add in the confectioners' sugar, orange juice, orange extract, and salt and beat until everything is combined.
• Gently fold in the whipped topping.
• Equally divide orange mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).
• When ready to serve, top with remaining whipped topping

ORANGE-LIME MOUSSE

Steps:

• Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
• Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
• Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

LEMON-LIME MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in citrus juices until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Stir in citrus zests., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream until soft peaks form. Fold into citrus mixture. Spoon into serving dishes. If desired, top with lime slices.

SIMPLE LIME MOUSSE

Steps:

• In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

FROZEN LIME MOUSSE

Steps:

• In a nonreactive metal bowl combine yolks, sugar and lime juice. Place bowl over a pan of simmering water and begin to whisk. Be sure bowl is not touching water. Continue to whisk until the mixture reaches a temperature of 166 degrees (on a candy thermometer). Place bowl on standup mixer, or use hand held beaters, and beat until mixture is cool and thick, about 5 minutes. Add Tequila and beat until combined.
• In a separate bowl beat cream and zest until they form stiff peaks. Fold cream into yolk mixture. Pour mixture into freezable container. Cover, place in freezer and allow to freeze overnight.
• Scoop frozen mousse into decorative dishes and garnish with fresh raspberries.

FROZEN ORANGE MOUSSE

Steps:

• 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.

KEY LIME MOUSSE

Steps:

• Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
• Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.

LIME MOUSSE CAKE

Steps:

• For crust:
• Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
• For filling:
• Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.