Tangerine Mousse

Directions

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.