Dreamy Orange Mousse Cake from Deen Bros. Good Cooking, Premier Issue 2010

In a couple of months my daughter is going to be done with preschool for the year and have a full summer stretched out before her. Because she’s just going on four year of age, she doesn’t understand how wonderful that is. In a couple of years the last day of school and beginning of summer will be the crowning moment. Then comes the endless days of playing outside, lemonade, swimming pools, and the tinkling tune of the ice cream truck.

I loved the ice cream truck as a child. Sometimes I got a sky blue popsicle, other times an orange push-up. But, most of the time I went straight for the dreamsicle. Even today I prefer orange sherbet and dreamsicles to any other frozen treat.

The Deen brothers must remember those days as well because they were kind enough to re-create that summer memory with an adult version of the dreamsicle. If you like nothing else in the magazine, it’s worth purchasing for this recipe. I know I said that about a couple of others in here too, but this is DESSERT.

As with other citrus-flavored dishes, I think using fresh squeezed orange juice in this makes a big difference and would encourage everyone to do so. You have to use orange zest anyhow so it’s a simple matter to just squeeze the juice out after you zest the peel.

Since this is a no-bake dessert, it gets put together fairly quickly. Even the graham cracker crust doesn’t get baked so I’d say it’s a matter of 20 minutes from start to finish. The filling has a very creamy texture when it’s poured into the crust, which is why it needs to be frozen. I didn’t have a 10-inch springform pan so used my 9-inch one instead. As you can see from the picture, it stands a lot higher than the Deen brothers cake, but that just means I cut thinner slices.

The important thing is timing for this dessert. Since it needs to be frozen overnight and thawed before serving, be sure to make it the evening before you intend to serve it. I made my mousse cake last night and took it out of the freezer this morning in order to let my family have a taste after lunch today. It had thawed to the perfect consistency. The center had just the tiniest bit of crunch but the edges weren’t too soft. It’s back in the freezer until tomorrow.

I didn’t have macadamia nuts and would have probably opted for the Manadarin oranges anyhow just so the garnish gave a hint as to what the dessert is. I think it looks pretty with the oranges.

It’s a gorgeous looking dessert and decadent tasting one as well. The filling is creamy with a good hint of orange and it’s very, very rich. Another keeper for us. I’m so thrilled that I can share this recipe with you.

Dreamy Orange Mousse Cake
Makes about 14 to 16 servings

6 tablespoons fresh orange juice
1 envelope unflavored gelatin
2 1/2 cups heavy whipping cream, divided
10 (1-ounce) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons grated orange zest
Graham Cracker Crust (recipe follows)
Garnish: chopped roasted macadamia nuts

1. In a small bowl, combine orange juice and gelatin; let stand for 2 minutes for gelatin to soften. In a small saucepan, bring 1/2 cup cream to a simmer. Remove from heat, and add white chocolate, stirring until smooth. Stir in gelatin mixture and cool.

2. In a large bowl, combine cream cheese, sugar and orange zest; slowly add cooled white chocolate mixture, beating at medium speed with a mixer until blended.

3. In a large bowl, beat remaining 2 cups cream at high speed with a mixer until soft peaks form. Gently fold into white chocolate mixture, folding gently until blended and smooth. Pour into Graham Cracker Crust. Cover and freeze overnight.

4. Remove from freezer and gently run a knife around edges of pan to release crust from sides of pan. Cut into wedges and sprinkle with chopped macadamia nuts.

Graham Cracker Crust
Makes 1 (10-inch) crust

2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup sugar

1. In a medium bowl, combine graham cracker crumbs, butter and sugar. Press into bottom and 1 inch up sides of a 10-inch springform pan.

Reprinted with permission from the Deen Bros. Good Cooking and Hoffman Media (www.hoffmanmedia.com).

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