Clarion County Recipe of the Day: Orange Cheesecake Mousse
Serve this sweet and creamy dessert with a glass of Riesling!
Orange Cheesecake Mousse
1/2 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 teaspoon orange extract
1 – 8 oz. carton frozen whipped topping, thawed
Yellow and red liquid food coloring
1 – 8 oz. package cream cheese, softened
1 cup sour cream
1/2 cup cold milk
1 – 3.4 oz. package instant vanilla pudding mix
~In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended.
~In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for four minutes (or until thickened). Remove from the heat; stir in extract. Cool completely. Fold in whipped topping. Tint orange with yellow and red coloring.
~In a large bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small bowl, whisk milk and pudding mix for two minutes (mixture will be thick). Stir into cream cheese mixture.
~Cut a large hole in the corner of a pastry or plastic bag; fill with cream cheese mixture and pipe into four parfait glasses. Cut a small hole in another bag; insert star tip No. 21 and fill bag with the orange mixture. Pipe in a swirled design in parfait glasses; chill.
Copyright © 2020 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.