Tangerine Mousse

Name: Tangerine Mousse
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3-4 quarts, 16 serving(s)
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

Submitted by spatchcock

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Ready In:: 40mins
Ingredients:: 8
Yields:: 3-4 quarts
Serves:: 16

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

directions

Rehydrate gelatin.
In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.
Mix well with a whisk.
Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
Adjust sweetness.
Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin.
Stir to dissolve.
Add to Tangerine/egg yolk mixture and mix thoroughly.
Whip cream to stiff peaks.
Whip egg whites to soft peaks.
Fold cream into tangerine mixture, then fold into whites.
Chill at least 4 hours or overnight.