Anyone else remember Orange Julius? The frothy, creamy orange drink (so good I love to make a copycat Orange Julius at home) was one of my favorites and often a treat from my parents after doctor’s appointments.
Ingredients You’ll Need
- Heavy cream: Cold heavy cream whips up and gives the mousse and topping their extra-creamy consistency.
- Mascarpone cheese: Mascarpone cheese is my dessert secret weapon. It adds some richness and thickness to the mousse and helps keep the whipped cream on top from separating as it sits in the refrigerator.
- Sugar: Granulated white sugar sweetens the mousse.
- Frozen orange juice concentrate: Frozen OJ concentrate gives fresh orange flavor and tartness to the mousse. Thaw it in the refrigerator before using.
- Vanilla extract: No Creamsicle dessert is complete without vanilla extract, and the mousse uses a full tablespoon.
- Vanilla wafer cookies and orange zest: You can garnish the mousses with crushed vanilla wafer cookies for some crunch and some fresh orange zest for some color and punch of orange flavor, but these are purely optional.
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. These orange Creamsicle mousses make for great party or dinner party desserts, as there’s no baking required and they can be assembled up to a day ahead.Orange Creamsicle Mousse Recipe
Serves 8- 1 1/2 cups cold heavy cream, divided
- 8 ounces cold mascarpone cheese, divided
- 3/4 cup plus 2 tablespoons granulated sugar, divided
- 1 cup thawed frozen orange juice concentrate
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- Crushed vanilla wafer cookies, for garnish (optional)
- Finely grated orange zest, for garnish (optional)
1. To make the whipped cream, place 1/2 cup of the cold heavy cream, 2 ounces of the cold mascarpone cheese (about 1/4 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 the whisk attachment on medium speed until soft peaks form, 2 to 3 1/2 minutes. Transfer to another bowl (or leave in the bowl if using a hand mixer or making by hand).
2. For the filling, place the remaining 6 ounces cold mascarpone cheese (generous 3/4 cup), remaining 3/4 cup granulated sugar, 1 cup thawed frozen orange juice concentrate, 1 tablespoon vanilla extract, and 1/4 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 1/2 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 1/2 minutes. Divide the mixture between 8 (at least 6-ounce) glasses, jars, or ramekins (2/3 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.
Make ahead: The orange mousses can be made, covered, and refrigerated up to one day ahead.
Storage: Leftovers can be covered and refrigerated for up to four days.
