Tangerine Mousse

We did a dinner party for 50 the other day and I served tangerine mousse in chocolate rimmed almond tuile cups. Excellent. --MC

5 gelatin sheets
4 Tbsp Cointreau
10 lg. eggs, separated
1/2 cup sugar, or to taste
1/2 cup lemon juice
1 1/2 cups tangerine juice
1 Tbsp tangerine zest
2 cups heavy cream

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 Tbs 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.

Source of recipe: Mean Chef