TM

 Gourmet Sw​eet Botanicals  

Buzz Button-Orange Mousse in Phyllo Dough Cup, Raspberry Sorbet, Buzz-Button™​ Citrus Reduction, Candied Orange, Orange Zest

TM

The Flavor of Freshness​

Serves 4

Featuring: Gourmet Sweet Botanicals Buzz Buttons


Mousse:
3 egg whites
1/2 cup caster sugar
4 tablespoons frozen orange juice concentrate, thawed
1 envelope unflavored gelatin powder
1 cup heavy whipping cream
2 oz Powdered Sugar
2 oz Orange Zest

​Soak gelatin in a bowl of cold water for 5 minutes. With an electric mixer,
beat egg whites and caster sugar until it forms a stiff peak to create a meringue. ​Heat part of orange juice concentrate and orange zest in a small saucepot. Stir in gelatin and mix back into the rest of the orange juice concentrate in a large bowl. With an electric mixer, beat whipping cream and powdered sugar. Fold whipped cream into meringue. Fold in orange juice. Refrigerate 2 hours or more.

Citrus Reduction:
1 cup freshly squeezed
orange juice
Juice of 2 tangerines
Juice of 1 lemon
1 tablespoon sugar or to taste
1 Buzz Button
Salt and pepper, to taste

Mince Buzz Button
. In a small saucepan over medium heat, combine orange juice, tangerine and lemon juices. AddBuzz Button, sugar, salt and pepper. Simmer, stirring occasionally, until the mixture is reduced to a syrup-like consistency, thick enough so it does not run.

Raspberry Sorbet:
Yields: 1 quart
1 cups sugar
1 cups water
1 quarts raspberries, hulled and sliced
1/8 cup fresh lime juice
1/4 cup white corn syrup

Bring the sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely. Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with theraspberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions.

Candied Orange:
1 Orange
1/2 cup Sugar
2 cups Water

​Slice Orange thinly into wheels. In a sauce pan, bring water and  sugar to a boil. Then add the orange slices.Boil for about 5-10 minutes, turning once or twice, then reduce the heat to medium and simmer for 30 minutes turning occasionally. Strain out water and let oranges cool on a sheet pan. Sprinkle sugar on top.

Phyllo-Dough Cup:
4 Sheets Frozen
Phyllo Dough
Oven safe small bowl
Fit layered sheets into the bowl to form a cup. Bake until golden brown, about 7-10 minutes. Let cool, remove from cup.

Plate: Put mousse in pastry piping bag. Place some on plate, left corner. Put phyllo-dough cup on top of mousse. Fill cup with mousse. Add citrus reduction to plate, spread with a spoon. Place orange zest on plate (bed for sorbet). Place candied orange on plate. Add 2 Buzz Buttons
 for garnish. Make a quenelle of raspberry sorbet and place on top of zest.


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