tropicana

Orange Mousse Cups

These Orange Mousse Cups are the perfect dinner party dessert, yet perfect for a simple weeknight treat.  They are quick and easy to make, light and airy in texture, and refreshing.  You can easily make this ahead of time, with little or no fuss at all. All you need are simple and wholesome ingredients to turn into a magical dessert that your friends and family will love!

Orange mousse cups

I have made these Orange Mousse Cups with Tropicana Pure Premium Orange Juice to give it a nice refreshing taste that really complements this eggless mousse.  I love incorporating nutritious foods into my desserts, so it’s a great feeling knowing Tropicana Pure Premium Orange Juice provides the additional nutritional benefits.  The orange juice gives this mousse the rich and velvety orange flavour and gives off the impression that you spent hours to make it, when in fact it can be ready in under 30 minutes.

Orange mousse cups

I hope you’ll try out this recipe and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch or dinner party, they’re sure to become your new favourite mousse, get the recipe below. Enjoy!

 

Orange mousse cups

 

Orange Mousse Cups Recipe

Makes 4-6 servings

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tsp gelatin
1/3 cup sugar
1 1/2 cups 35% whipping cream, chilled
1/4 tsp ground vanilla bean

Fresh fruit for garnishing
4 small dessert cups or small glasses

Directions:

  1.  Place the Tropicana Pure Premium Orange Juice into a small heat proof bowl and sprinkle over the gelatin. Leave it for 5 minutes until it has bloomed.
  2. Microwave the orange juice and gelatin for 1 minute on high heat and stir until it has completely dissolved, set aside.
  3. In a large stand mixer, pour in the chilled whipping cream and ground vanilla beans, whisk on medium.  Pour in the sugar and whisk on high until soft peaks form.
  4. Chill the whipped cream in the refrigerator for 15 minutes.
  5. Prepare your mousse cups – glasses or small shot glasses.
  6. Return the bowl to the stand mixer and whisk on low, pouring in the orange gelatin mixture.  Increase the speed to high and whisk for 30 seconds until the mousse has combined – do not overmix.
  7. Spoon or pipe the mousse into prepared moussse cups and garnish with fresh fruit
  8. Refrigerate until ready to serve.

Enjoy!

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Tofu Breakfast Tacos with Orange Slaw

Breakfast is one of my favourite meals of the day and I’m always excited to prepare new and healthy alternatives.

My take on healthy tacos for breakfast include pan fried chipotle spiced tofu with the most amazing orange cabbage slaw.  These are delicious and easy to whip up for a weekday breakfast and a real crowd-pleaser for those big weekend brunches.

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I have partnered with Tropicana Canada for this recipe using Tropicana Pure Premium® Orange Juice. I made the orange cabbage slaw with Tropicana Pure Premium Orange Juice.  It’s the perfect alternative to limes as it gives the tacos the sweetness that matches the spicy tofu perfectly.  It’s a match made in culinary heaven!

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Tropicana Pure Premium Orange Juice is always on my table for breakfast.  With no artificial sweeteners,  flavours or preservatives, I feel comfort in knowing that I am getting my additional vitamins (Vitamin C, Potassium and Folic Acid).  It is also becoming a favourite recipe add-in for me as it’s so versatile and I use it to bake and cook, too.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

Tofu Breakfast Tacos with Orange Slaw Recipe

Orange Cabbage Slaw:

2 cups sliced purple cabbage
1/4 cup Tropicana orange juice 1 tblsp raw sugar
1 tsp kosher salt

In a large bowl toss the ingredients to combined and set aside.

Chipotle Spiced Tofu:

350g ~ 1 package extra firm tofu, chopped
into small squares
2 tsp olive oil
1 tsp dried chipotle peppers
1/2 tsp red chili powder
1 tsp cumin seeds
1/4 tsp tumeric
1 tsp kosher salt
1/2 tsp ground black pepper
1 tblsp tomato paste

Garnishes :

Cilantro
Sliced avocados
Sour cream
Salsa

6-8 Corn Tortillas

 

Instructions:

  1. Preheat a large skillet and add the olive oil spices, and tomato paste.
  2. Cook for 2 minutes on med high until the cumin seeds start to sputter.
  3. Add the chopped tofu and warm through for about 10-15 minutes.
  4. Transfer to a bowl and garnish with sprigs of cilantro.
  5. Over a flame or in a skillet, warm up the corn tortillas and set aside.

Assembly:

  1. Place one tortilla on a plate and layer with the tofu mixture and top with the orange cabbage slaw.
  2. Add slices of avocado and dollops of sour cream.
  3. Serve immediately. Great to serve family style and everyone can help themselves.