Grand Marnier Mousse Cake
Total Time: 24 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 24 hrs
Ingredients
- Servings: 12
- 1 (12 inch) chocolate sponge cake (1/4-inch high) or 1 (12 inch) ladyfingers
- 1/2 cup water
- 1/4 cup sugar
- 1/2 cup grand marnier
- 1/2 cup grand marnier or 1/2 cup orange liqueur
- 2 tablespoons cognac or 2 tablespoons other brandy
- 2 tablespoons unflavored gelatin
- 1 1/2 cups sugar
- 4 tablespoons orange zest (zest of 2 oranges)
- 3 (8 ounce) packages cream cheese
- 3/4 cup orange juice (juice of 1 1/2 oranges)
- 2 tablespoons lemon juice
- 1 tablespoon vanilla
- 2 cups heavy cream
- whipped cream, to garnish
- orange section, to garnish
- mint leaf, to garnish
Recipe
- 1 place cake or lady fingers in the bottom of a springform pan.
- 2 in a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
- 3 remove from heat, and allow to cool completely.
- 4 stir in grand marnier.
- 5 drizzle surface of cake with grand marnier syrup, and set cake aside.
- 6 in a small saucepan, combine grand marnier, cognac, and gelatin.
- 7 stir over low heat until gelatin dissolves.
- 8 in a food processor, blend sugar with orange zest for 1 minute.
- 9 add cream cheese; process until smooth (30 seconds).
- 10 add orange juice, lemon juice, and vanilla; process for another 30 seconds.
- 11 using an electric mixer, whip cream until fluffy.
- 12 with processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
- 13 add whipped cream and pulse to combine (about 3 pulses).
- 14 pour mixture over cake; smooth surface.
- 15 refrigerate overnight.
- 16 garnish with whipped cream, orange segments, and mint leaves.
- 17 cut and serve.
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