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Citrus Splash Mini Mousse Cakes

Citrus Splash Mini Mousse Cakes
 
Yield:
40 servings

Ingredients

Ingredients Weights Measures
Cakes
White cake mix 2-1/2 lb. 2 qt. + 1/2 cup
orange-flavored gelatin 8 oz. 1 cup
cold water 28 fl oz 3-1/2 cups
Mousse
Hot water (140ºF to 160ºF) 24 fl oz 3 cups
orange-flavored gelatin 12 oz. 1-1/2 cups
PHILADELPHIA Original Cream Cheese, softened 1-1/2 lb. -
lime zest zest - 2 Tbsp. + 2 tsp.
fresh lime juice 1-1/2 fl oz 2 Tbsp. + 2 tsp.
whipped topping, divided 1 lb. + 5 oz. 2 qt.
Canned mandarin oranges, drained - 40 each

Directions

CAKES:
BEAT cake mix and dry gelatin mix with mixer fitted with paddle attachment on low speed 20 sec. Gradually add water, beating until well blended and stopping occasionally to scrape bowl and paddle. Use #16 scoop to portion 1-3/4 oz. batter into each of 40 (2-1/2-inch) panettone paper molds (or into each of 10 molds for trial recipe). Bake in 300ºF convection oven 13 to 15 min. or until toothpick inserted in centers comes out clean. Cool completely.

MOUSSE:
ADD hot water to gelatin mix; stir until completely dissolved. Set aside to cool.

BEAT cream cheese with mixer fitted with wire whisk attachment 2 min., stopping occasionally to scrape bowl and whisk. Blend in zest and juice. Gradually add gelatin, beating well after each addition. Fold in 1-1/2 qt. whipped topping (or 1-1/2 cups whipped topping for trial recipe). Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup Mousse onto top of each Cake. Level tops with spatula. Refrigerate 2 hours or until firm.

FOR each serving: Top 1 cake with about 2 tsp. of the remaining whipped topping and 1 orange segment.

Kraft Kitchens Tips

Make Ahead
Cakes can be baked ahead of time. Wrap tightly in plastic wrap (or place in airtight container) and freeze up to 1 month. Remove from freezer as needed and place in cooler to thaw. Top with Mousse, then refrigerate until firm. Continue as directed.
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