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Orange Creamsicle Mousse with Oil‑Soluble Orange Flavor
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Orange
Author:
Dolce Flav
Servings
6
Prep Time
195 minutes
Cook Time
0 minutes
In this orange creamsicle mousse, you first whip part of the heavy cream with mascarpone and sugar to form a light base, then blend the concentrate, extract, and salt into the remaining mascarpone mixture, folding in the whipped cream to get a luscious, airy texture. The oil‑soluble orange flavoring extract is added with care so that the orange essence fully disperses into the fat phase without separating. Chill the filled dessert cups for 2–3 hours until set. Serve topped with whipped cream, orange zest, or vanilla wafer crumbs for contrast.
Ingredients
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1 cup (240 ml) cold heavy cream
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8 oz (225 g) mascarpone cheese, chilled
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½ cup (100 g) granulated sugar
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1 cup thawed frozen orange juice concentrate
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1 teaspoon oil‑soluble orange flavoring extract (adjust by drops, strong)
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¼ teaspoon fine salt
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Whipped cream, orange zest, or vanilla wafer crumbs for garnish (optional)
Directions
Chill bowls and ingredients. Place your mixing bowl and beaters in the fridge 10 minutes; keep mascarpone and heavy cream cold for best whipping texture.
Whip cream portion. In a chilled bowl, whip ½ cup heavy cream + 4 oz (about half) mascarpone + ¼ cup sugar until soft peaks form. Set aside this whipped mixture.
Mix mousse base. In another bowl, combine the remaining mascarpone, remaining sugar, thawed orange concentrate, salt, and oil‑soluble orange flavoring extract. Whisk or beat gently until smooth.
Incorporate whipped cream. Fold the whipped cream mixture into the mousse base gradually, using a spatula, until no streaks remain but the mix is still airy.
Portion & chill. Spoon or pipe the mousse into individual cups or ramekins. Cover loosely and refrigerate for 2 to 3 hours (or overnight) until firm.
Garnish & serve. Top with whipped cream, fresh orange zest, or crushed vanilla wafers just before serving.
Recipe Note
10 Frequently Asked Questions (FAQ)
Can I substitute regular orange extract instead of oil‑soluble extract?
Yes — but oil‑soluble extracts disperse better in fat-based systems. If using a water (alcohol) based extract, it may not incorporate as evenly, and you may need to adjust the texture.
What’s the correct dosage for the oil‑soluble orange flavoring extract?
Start with a small amount (1 teaspoon was used here). Because it’s concentrated, you may prefer to scale back to half or even less, tasting as you go.
Will the oil extract separate or float?
If added too late or too much, the oil may separate. To avoid this, ensure it’s blended into the mascarpone mixture before folding, and use a gentle but thorough whisking.
Can I use whipped topping instead of whipping real cream?
Yes — whipped toppings (such as stabilized ones) can substitute, but fresh heavy cream often gives better texture and mouthfeel.
How long will the mousse keep?
Stored in the refrigerator and covered, it should stay good for 2 to 3 days before the texture begins to soften.
Can I freeze it?
Freezing is not recommended — the delicate aeration may collapse and ice crystals will form, ruining the mousse texture.
Can I double or triple the recipe?
Absolutely. Just maintain the same ingredient ratios and mix in larger bowls, chilling in batches if needed.
What if I don’t have orange juice concentrate?
You can use fresh orange juice reduced by simmering to concentrate flavor, but it may yield a looser mousse, so adjust sugar and chilling time.
Can this recipe be made vegan or dairy‑free?
Possibly, using coconut cream or a plant-based cream analog and a suitable non‑dairy “mascarpone” alternative; blending in the oil‑soluble flavor carefully.
Homemade Orange Chocolate Recipes with Oil Soluble Flavor
Homemade orange chocolate recipes using oil-soluble flavor typically involve melting chocolate and adding a few drops of oil-soluble orange flavoring to ensure smooth blending, as water-based extracts can cause the chocolate to seize.