Dreamiest no-bake dessert
Anyone else remember Orange Julius? The frothy, creamy orange drink was one of my favorites and often a treat from my parents after doctor’s appointments.
So it makes sense that when all my friends opted for chocolate fudge or Firecracker popsicles, my choice was always a Creamsicle bar.
I’ve channeled this love into a silkysmooth mousse that’s full of bright orange flavor due to one secret ingredient: frozen orange juice concentrate.
ORANGE CREAMSICLE MOUSSE
Makes: 8 servings
1 ½ cups cold heavy cream, divided
8 ounces cold mascarpone cheese, divided
¾ cup plus 2 tablespoons granulated sugar, divided
1 cup thawed frozen orange juice concentrate
1 tablespoon vanilla extract
¼ teaspoon kosher salt
Crushed vanilla wafer cookies, for garnish (optional)
Finely grated orange zest, for garnish (optional)
1. To make the whipped cream, place ½ cup of the cold heavy cream, 2 ounces of the cold mascarpone cheese (about ¼ cup) and 2 tablespoons of the granulated sugar in the bowl of a stand mixer (or medium bowl if using an electric hand mixer or making by hand). Beat with whisk attachment on medium speed until soft peaks form, 2 to 3 ½ minutes. Transfer to another bowl (or leave in bowl if using hand mixer or making by hand).
2. For the filling, place the remaining 6
A FEW TIPS
Make sure to start with cold heavy cream and mascarpone cheese, as those will be the easiest to whip up into a silky, dreamy texture.
If you’re using vanilla wafers, don’t sprinkle them on until you’re ready to eat, as they’ll get soggy if they sit too long on the whipped topping.
Orange Creamsicle mousses make for great party desserts, as there’s no baking required and can be assembled up to a day ahead. ounces cold mascarpone cheese (generous ¾ cup), remaining ¾ cup granulated sugar, 1 cup thawed frozen orange juice concentrate, 1 tablespoon vanilla extract and ¼ teaspoon kosher salt in the now-empty bowl (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until smooth and the sugar is dissolved, about 1 ½ minutes. Scrape down the sides of the bowl with a flexible spatula.
3. Add the remaining 1 cup cold heavy cream and beat on medium speed until medium peaks form, 2 ½ minutes. Divide the mixture between 8 (at least 6-ounce) glasses, jars or ramekins (⅔ cup per glass): Spoon it in or transfer the filling into a large zip-top bag, snip off one bottom corner and pipe it in. Smooth out the tops with the back of a small spoon.
4. Dollop the whipped cream over the filling (2 generous tablespoons per glass). Refrigerate for at least 2 hours or up to overnight. Garnish with crushed vanilla wafer cookie crumbs and finely grated orange zest, if desired, before serving.