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Frozen Orange Mousse Torte with Boysenberry Sauce

Note:  Plan to make this Bon Appetit delicacy a day ahead of time.   Sister-in-law Liz Dorrington, famous for her desserts, made it for Super Bowl Day.  Not only did our team (the New England Patriots win), but we got to enjoy a gourmet dish! 

Grand Marnier gives an extra kick to the frozen orange mousse, and pistachios make the crust crunchy. Start preparing this at least a day before you plan to serve it.


For crust
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

For mousse
1 cup sugar
1/2 cup fresh orange juice
6 large egg yolks
1/4 cup Grand Marnier or other orange liqueur  (e.g., Triple Sec)

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 (below)

Make crust:
Preheat oven to 350°F. 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.

Make 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 170°F, 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.

Serves 12 to 14.

BOYSENBERRY SAUCE

1 vanilla bean, split lengthwise in half
1 16-ounce package frozen boysenberries or blackberries
7 tablespoons sugar
1/3 cup water
3 tablespoons fresh orange juice
1/2 teaspoon grated orange peel

Scrape seeds from vanilla bean into heavy medium saucepan. Add vanilla bean, berries, sugar and 1/3 cup water. Cook over medium-high heat until berries thaw, sugar dissolves and mixture boils, about 10 minutes. Purée berry mixture with vanilla bean in processor. Strain through sieve set over bowl, pressing on solids. Mix in orange juice and peel. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)

Makes about 2 cups.

                 Bon Appétit,  November 1998