Frozen Orange Mousse Torte with Boysenberry Sauce
- 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
- Preheat oven to 350F.
- Blend first 4 ingredients in processor until nuts are coarsely chopped.
- Add melted butter and blend until moist crumbs form.
- Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan.
- Bake crust until golden, about 8 minutes.
- Freeze while preparing mousse.
- Whisk first 3 ingredients in medium metal bowl.
- Set bowl over saucepan of simmering water (do not allow bowl to touch water).
- Whisk until candy thermometer registers 170F, about 4 minutes.
- Remove bowl from over water.
- Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes.
- Beat in liqueur.
- Beat 2 cups cream and orange peel in bowl to stiff peaks.
- Fold in yolk mixture.
- Pour mousse into crust.
- Cover and freeze overnight.
- (Can be prepared 3 days ahead; keep frozen.)
- Cut around pan sides to loosen torte.
- Release pan sides.
- Transfer torte to platter.
- If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip.
- Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes.
- Garnish with whole pistachio nuts.
- Cut torte into wedges.
- Serve with Boysenberry Sauce.
pistachios, brown sugar, flour, butter, sugar, orange juice, egg yolks, grand marnier, chilled whipping cream, whipped cream, orange, pistachios, boysenberry sauce
Taken from www.epicurious.com/recipes/food/views/frozen-orange-mousse-torte-with-boysenberry-sauce-100328 (may not work)