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Orange Creamsicle Mousse with Oil‑Soluble Orange Flavor
Dolce Flav
6
195 minutes
Oil Soluble Orange
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
- 1 cup (240 ml) cold heavy cream
- 8 oz (225 g) mascarpone cheese, chilled
- ½ cup (100 g) granulated sugar
- 1 cup thawed frozen orange juice concentrate
- 1 teaspoon oil‑soluble orange flavoring extract (adjust by drops, strong)
- ¼ teaspoon fine salt
- 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.