Frozen Orange Mousse

1. 1

   In a bowl, whisk together the milk, vanilla bean, sugar and yolks.

2. 2

   Cook over a simmering water bath, whisking often, to 183 degrees.

3. 3

   Strain and whip until cool.

4. 4

   Add the orange juice concentrate, orange extract, and corn syrup to the egg mixture.

5. 5

   Fold in the whipped cream.

6. 6

   Pipe the mousse into 4-ounce ramekins with paper collars taped on the outside that extend 1/2-inch above the rim.

7. 7

   Freeze.

8. 8

   To serve, remove the paper collars.

9. 9

   Puree the raspberries and sugar in a blender and pass through a sieve.

10. 10

    Garnish with raspberry puree and orange segments.

* Per serving · 4 servings · Values may vary.

No additional tips available.