Frozen Orange Mousse Torte with Boysenberry Sauce

Name: Frozen Orange Mousse Torte with Boysenberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups shelled pistachios; 1/4 cup (packed) brown sugar; 2 tablespoons all purpose flour; 1/2 teaspoon grated orange peel; 3 tablespoons butter, melted; 1 cup sugar; 1/2 cup fresh orange juice; 6 large egg yolks; 1/4 cup Grand Marnier or other orange liqueur; 2 cups chilled whipping cream; 1 tablespoon grated orange peel; Lightly sweetened whipped cream (optional); 1 orange, thinly sliced, cut into small triangles (optional); Whole pistachios (optional); Boysenberry Sauce

Servings: persons

1 1/2 cups shelled pistachios
1/4 cup (packed) brown sugar
2 tablespoons all purpose flour
1/2 teaspoon grated orange peel
3 tablespoons butter, melted
1 cup sugar
1/2 cup fresh orange juice
6 large egg yolks
1/4 cup Grand Marnier or other orange liqueur
2 cups chilled whipping cream
1 tablespoon grated orange peel
Lightly sweetened whipped cream (optional)
1 orange, thinly sliced, cut into small triangles (optional)
Whole pistachios (optional)
Boysenberry Sauce

1
Preheat oven to 350F.
2
Blend first 4 ingredients in processor until nuts are coarsely chopped.
3
Add melted butter and blend until moist crumbs form.
4
Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan.
5
Bake crust until golden, about 8 minutes.
6
Freeze while preparing mousse.
7
Whisk first 3 ingredients in medium metal bowl.
8
Set bowl over saucepan of simmering water (do not allow bowl to touch water).
9
Whisk until candy thermometer registers 170F, about 4 minutes.
10
Remove bowl from over water.
11
Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes.
12
Beat in liqueur.
13
Beat 2 cups cream and orange peel in bowl to stiff peaks.
14
Fold in yolk mixture.
15
Pour mousse into crust.
16
Cover and freeze overnight.
17
(Can be prepared 3 days ahead; keep frozen.)
18
Cut around pan sides to loosen torte.
19
Release pan sides.
20
Transfer torte to platter.
21
If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip.
22
Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes.
23
Garnish with whole pistachio nuts.
24
Cut torte into wedges.
25
Serve with Boysenberry Sauce.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups shelled pistachios, 1/4 cup (packed) brown sugar, 2 tablespoons all purpose flour, 1/2 teaspoon grated orange peel, and more.

Yes, Frozen Orange Mousse Torte with Boysenberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!