Recipe Sunday (New Year’s Day Edition): Orange Coconut Mousse.

Happy New Year!! This is my first post of 2012, and it also happens to be a Recipe Sunday! This is what happens when worlds collide, folks. Anyway, I thought I’d keep with a theme that is on the tip of everyone’s tongue right now: New Year’s Resolutions; the most common being some sort of combination of eat right/lose weight. Well, I can help! After all the over-indulging we’ve done over the holidays (notice I said “we”), and all the heavy food and rich desserts we’ve consumed, I thought I’d offer a light, less-fattening, yet equally delish dish for your resolution-laden desserting pleasure: Orange Coconut Mousse.

I had actually decided on the theme for this post before the recipe itself – I knew I wanted to do a light, airy, lower calorie dessert, however I couldn’t think of a single one. So, I went into the kitchen and started poking around. I came across an almost full carton of orange juice, and an equally almost full carton of heavy cream. It was a true “aha” moment: and Orange Coconut Mousse was born, and even whipped on my brand new KitchenAid Mixer!

Anyway, good luck with your resolutions, and I wish you all a positive, powerful, passionate, and pastry-filled 2012! I hope you enjoy the mousse.

if you like pina coladas…

Orange Coconut Mousse.

What you’ll need:

.25 oz powdered gelatin

8 oz orange juice

.66 oz lemon juice

1 oz sugar

.66 oz coconut rum

8 oz heavy cream (whipped)

What you’ll do:

In a pot on the stove, heat about 1/3 of the orange juice until it reaches 140 F (about 5 minutes). Add the gelatin and stir until it dissolves. Add the lemon juice and the sugar, and stir until the sugar is dissolved. Add the rest of the orange juice, stir, and add the rum, stir. Let cool for about 10 minutes, then fold in the whipped heavy cream (should be whipped to medium/stiff peaks). Pour into desired molds (I used little ramekins) and chill. Sprinkle shredded coconut on top and enjoy a bit of the tropics in January. 🙂


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