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Tag Archives: Cranberry Mousse Torte

Cranberry Mousse Torte Recipe

Ingredients:

  • Cranberry Mousse Torte
    Cranberry Mousse Torte

    Brownie Base

  • 1 box (1 pound Three ounce) Betty Crocker® fudge brownie mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1/2 cup miniature semisweet chocolate chips
  • Filling
  • 2 tablespoons water
  • 1 envelope (Two 1/2 teaspoons) unflavored gelatin
  • One and a half can (16 ounce) jellied cranberry sauce
  • 1/2 cup sugar
  • One and a half teaspoon grated orange peel
  • 1 1/2 mugs whipping cream
  • 3 drops red food color, if desired
  • Cranberry Sauce
  • 1/2 cup sugar
  • Four teaspoons cornstarch
  • One and a half may (15 oz) frozen cranberry juice cocktail concentrate, thawed

How to make Cranberry Mousse Torte

  • Heat stove in order to 350°F. Cover aluminum foil close to outside of base as well as side associated with 10-inch springform pan to trap drainage. Spray base just associated with pan with cooking spray. In large dish, defeat just about all base elements other than chocolate chips along with tea spoon Fifty strokes; fold in chocolate chips. Distribute in skillet. Bake 35 in order to 40 moments or even till base pulls away from side associated with pan; don’t overbake. Awesome completely, about One hour 30 minutes.
  • Meanwhile, location 2 tablespoons water within 2-quart soup pot; sprinkle gelatin over water. Let remain 1 moment to soften. Tea spoon cranberry sauce as well as 1/2 cup sugar over gelatin. Warmth to rolling boil over medium-high heat. Prepare over medium-high warmth, mixing frequently, till gelatin is completely dissolved. Mix within orange peel. Awesome at room heat 20 minutes. Include; refrigerate One hour 30 minutes to 2 hours, stirring each and every Half an hour, until mixture is actually slightly thickened.
  • In medium dish, defeat whipping cream along with electric mixing machine on high-speed until rigid peaks form. Fold into cranberry combination. Collapse within food color. Tea spoon mixture over cooled brownie base. Cover; refrigerate about 2 hrs or until set.
  • Meanwhile, within One 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Mix within cranberry juice focus. Warmth to cooking over high temperature, stirring continuously. Steam 4 to 5 moments, stirring continuously, till slightly thickened. Awesome Twenty minutes at room heat. Pour sauce in to small resealable container. Refrigerate regarding 1 hour 30 minutes or even till cooled.
  • To function, tea spoon sauce more than every helping associated with torte.
  • Cranberry Mousse Torte is ready to serve.

Prep Time: 35 minutes
Total Time: 6 hours 40 minutes
Servings: 16 servings

Cranberry Mousse Torte Recipe

Ingredients:

  • Cranberry Mousse Torte
    Cranberry Mousse Torte

    Brownie Base

  • 1 box (One pound Three oz) Betty Crocker® fudge brownie mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • Two eggs
  • 1/2 cup miniature semisweet chocolate chips
  • Filling
  • 2 tablespoons water
  • 1 envelope (2 1/2 teaspoons) unflavored gelatin
  • One and a half can (16 oz) jellied cranberry sauce
  • 1/2 cup sugar
  • One and a half teaspoon grated orange peel
  • One 1/2 cups whipping cream
  • 3 drops red food color, if desired
  • Cranberry Sauce
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1 may (15 oz) frozen cranberry juice cocktail concentrate, thawed

How to make Cranberry Mousse Torte

  • Heat stove to 350°F. Cover aluminum foil around beyond bottom as well as aspect associated with 10-inch springform pan to catch drips. Squirt base just associated with skillet with cooking spray. Within big bowl, defeat all base ingredients other than chocolate chips with spoon 50 cerebral vascular accidents; fold in chocolate chips. Spread within skillet. Make 35 in order to Forty moments or even till base draws from side of skillet; do not overbake. Awesome completely, regarding 1 hour 30 minutes.
  • Meanwhile, location Two tablespoons water within 2-quart soup pot; sprinkle gelatin more than water. Let stand One minute to soften. Tea spoon cranberry sauce and 1/2 cup sugar more than gelatin. Heat to rolling steam more than medium-high heat. Prepare over medium-high heat, stirring frequently, until gelatin is totally dissolved. Mix within orange peel. Cool at room heat 20 minutes. Cover; refrigerate One hour Half an hour to 2 hours, stirring every 30 minutes, until combination is actually somewhat thickened.
  • In moderate bowl, defeat whipping cream with electrical mixer upon high-speed until stiff peaks form. Collapse in to cranberry mixture. Fold within food color. Spoon combination over cooled brownie base. Cover; refrigerate about 2 hrs or until arranged.
  • Meanwhile, in One 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Mix within cranberry juice concentrate. Warmth in order to boiling over high heat, stirring continuously. Boil Four to five moments, stirring continuously, until slightly thickened. Awesome Twenty minutes at space heat. Pour sauce in to small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
  • To serve, spoon sauce more than every helping of torte.
  • Cranberry Mousse Torte is ready to serve.

Prep Time: 35 minutes
Total Time: 6 hours 40 minutes
Servings: 16 servings

Cranberry Mousse Torte Recipe

Ingredients:

  • Cranberry Mousse Torte
    Cranberry Mousse Torte

    Brownie Bottom

  • One and a half box (One lb Three oz) Betty Crocker® fudge brownie mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • Two eggs
  • 1/2 cup miniature semisweet chocolate chips
  • Filling
  • 2 tablespoons water
  • 1 envelope (Two 1/2 teaspoons) unflavored gelatin
  • One and a half can (16 ounce) jellied cranberry sauce
  • 1/2 cup sugar
  • 1 teaspoon grated orange peel
  • One 1/2 cups whipping cream
  • 3 drops red food color, in the event that desired
  • Cranberry Sauce
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • One and a half can (Fifteen ounce) frozen cranberry juice cocktail concentrate, thawed

How to make Cranberry Mousse Torte

  • Heat oven to 350°F. Cover foil close to outside of bottom and aspect of 10-inch springform skillet to trap drips. Spray base just of skillet with cooking squirt. Within big dish, beat all bottom elements except chocolate chips with spoon 50 cerebral vascular accidents; fold within chocolate chips. Distribute within skillet. Make Thirty-five to 40 moments or even till bottom pulls away from aspect of skillet; do not overbake. Awesome completely, about One hour Half an hour.
  • Meanwhile, place 2 tablespoons water within 2-quart saucepan; spread gelatin over water. Let stand One moment to soften. Spoon cranberry sauce and 1/2 cup sugar more than gelatin. Warmth to rolling steam more than medium-high warmth. Cook more than medium-high warmth, mixing often, till gelatin is totally dissolved. Stir within orange peel. Cool from space heat Twenty minutes. Include; refrigerate One hour Half an hour to two hours, stirring each and every 30 minutes, till mixture is actually somewhat thickened.
  • In medium bowl, defeat whipping cream with electric mixing machine upon high-speed until rigid highs type. Collapse into cranberry mixture. Collapse in food color. Tea spoon mixture more than cooled brownie base. Cover; refrigerate about 2 hrs or till arranged.
  • Meanwhile, in One 1/2-quart saucepan, blend 1/2 cup sugar and also the cornstarch. Mix in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Steam 4 to 5 minutes, mixing continuously, until slightly thickened. Cool 20 minutes at room heat. Pour sauce into little resealable pot. Refrigerate regarding One hour 30 minutes or till cooled.
  • To serve, tea spoon sauce more than each helping of torte.
  • Cranberry Mousse Torte is ready to serve.

Prep Time: 35 minutes
Total Time: 6 hours 40 minutes
Servings: 16 servings