TANGERINE MOUSSE

Tangerine Mousse image

Provided by Moira Hodgson

Time 45m

Yield 6 - 8 servings

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 9 grams, TransFat 0 grams