Tangerine Mousse

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 5 gelatin sheets
• 4 tablespoons cointreau liqueur (optional)
• 10 large eggs, separated
• 1/2 cup sugar, to taste
• 1/2 cup lemon juice
• 1 1/2 cups tangerine juice
• 1 tablespoon tangerine zest
• 2 cups heavy cream

Recipe

• 1 rehydrate gelatin.
• 2 in a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.
• 3 mix well with a whisk.
• 4 cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
• 5 adjust sweetness.
• 6 cool in a sauce pan over low heat add 6 tbl water, cointreau and gelatin.
• 7 stir to dissolve.
• 8 add to tangerine/egg yolk mixture and mix thoroughly.
• 9 whip cream to stiff peaks.
• 10 whip egg whites to soft peaks.
• 11 fold cream into tangerine mixture, then fold into whites.
• 12 chill at least 4 hours or overnight.