Tangerine Mousse

1. 1

   Rehydrate gelatin.

2. 2

   In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.

3. 3

   Mix well with a whisk.

4. 4

   Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.

5. 5

   Adjust sweetness.

6. 6

   Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin.

7. 7

   Stir to dissolve.

8. 8

   Add to Tangerine/egg yolk mixture and mix thoroughly.

9. 9

   Whip cream to stiff peaks.

10. 10

    Whip egg whites to soft peaks.

11. 11

    Fold cream into tangerine mixture, then fold into whites.

12. 12

    Chill at least 4 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.