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.
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