Tangerine Mousse – a delicious recipe with unflavored gelatin, eggs, sugar, lemon juice, tangerine juice, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
2
Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice.
3
Mix well, using a wire whisk.
4
Place the saucepan over very low heat (you may also use a double boiler) and whisk gently until the mixture has thickened enough to coat a spoon.
5
Do not overcook.
6
Cool and place in a large mixing bowl.
7
Whip the cream until stiff.
8
Whip the egg whites until barely stiff (not too dry).
9
Fold the cream into the egg-tangerine mixture.
10
Gently fold in the egg whites until barely blended.
11
Place the mousse in individual bowls or glasses or in a serving bowl.
12
Chill overnight or for at least four hours.
437
kcal
Calories
34
g
Fat
17
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package unflavored gelatin, 2 tablespoons Cointreau, Curacao or Grand Marnier, 5 large eggs, separated, 1/4 cup sugar, and more.
Yes, Tangerine Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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