Tangerine Mousse

Name: Tangerine Mousse
Total time: 45 min
Yield: 6 - 8 servings
Ingredients: 1 package unflavored gelatin; 2 tablespoons Cointreau, Curacao or Grand Marnier; 5 large eggs, separated; 1/4 cup sugar; 1/4 cup lemon juice; 2/3 cup tangerine juice; 1 cup heavy cream

By Moira Hodgson

Total Time: 45 minutes, plus at least 4 hours' chilling time
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; PLANNING AHEAD FOR THE DESSERT COURSE OF INFORMAL DINNERS

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Ingredients

Yield:6 - 8 servings

1package unflavored gelatin
2tablespoons Cointreau, Curacao or Grand Marnier
5large eggs, separated
¼cup sugar
¼cup lemon juice
⅔cup tangerine juice
1cup heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
Step 2
Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice. Mix well, using a wire whisk.
Step 3
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. Do not overcook. Cool and place in a large mixing bowl.
Step 4
Whip the cream until stiff.
Step 5
Whip the egg whites until barely stiff (not too dry).
Step 6
Fold the cream into the egg-tangerine mixture. Gently fold in the egg whites until barely blended.
Step 7
Place the mousse in individual bowls or glasses or in a serving bowl. Chill overnight or for at least four hours.