Cooking web notes

Frozen Grand Marnier Mousse

What are you having for dessert on Christmas Day? We're having an absolutely ambrosial Grand Marnier Mousse!

An old family favorite, it's one of my Maida Heatter recipes, no ice cream churn required. You can make it ahead, freeze it and once frozen, cover tightly. It will keep in the freezer for a month and you can use it right out of the freezer with no last minute attention. It doesn't freeze hard and it's simple enough to make (although it sure uses a lot of bowls).

It's a light mousse,  sprinkled with a mixture of Grand Marnier and macaroon crumbs. In the last photo, you can see the texture. I like to serve it in mini souffle dishes or any pretty dish that is freezer-proof. This recipe makes 12 portions.

Frozen Grand Marnier Mousse
From Maida Heatter's New Book of Great Desserts

 Macaroon mixture:

Ingredients:
6 ounces Amaretti cookies( to make 1 1/4 cups crumbs)
2 tablesooons orange juice (grate the rind before squeezing and reserve)
3 tablespoons Grand Marnier

Method:
Grind the macaroons in your processor.
In a small bowl, mix the orange juice and Grand Marnier. Add the crumbs and mix thoroughly. Set aside.

Mousse:

Ingredients:
5 eggs
1/2 cup plus 3 tablespoons granulated sugar
Finely grated rind of 1 large deep-colored orange (see above)
3 tablespoons Grand Marnier
2 cups heavy cream
pinch salt

Method:
Beat the yolks with 1/2 cup of the sugar until pale and thick.

Mix the grated rind and the Grand Marnier. Remove the yolk mixture from the beater and stir in the grated rind mixture. Set aside.

In a chilled bowl with chilled beaters, whip the cream until it holds a shape but is not stiff. Set aside.

Add the salt to the whites and beat until the whites hold a soft shape. Gradually add the remaining 3 tablespoons of sugar and the beat on high until they are stiff and dry.

Fold together the egg mixture, the whipped cream and the egg whites. folding it all together handling lightly until mixtures are barely blended.

Line up your 12 souffle dishes and spoon half the mixture into the cups. With your fingers, sprinkle about half the macaroon mixture. Top with the remaining mousse mixture (do not smooth the tops) and finish with the remaining macaroon mixture.

Place in the freezer until they are cold enough to be covered. About an hour.
Cover each with plastic wrap, careful not to smush the top. You can freeze overnight or up to 3-4 weeks. Serve directly from the freezer.

This entry was posted on Sunday, December 9, 2012 at 4:35 AM. You can follow any responses to this entry through the RSS 2.0. You can leave a response.