Tangerine Mousse

Directions

1. 1
   Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
2. 2
   Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice.
3. 3
   Mix well, using a wire whisk.
4. 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. 5
   Do not overcook.
6. 6
   Cool and place in a large mixing bowl.
7. 7
   Whip the cream until stiff.
8. 8
   Whip the egg whites until barely stiff (not too dry).
9. 9
   Fold the cream into the egg-tangerine mixture.
10. 10
    Gently fold in the egg whites until barely blended.
11. 11
    Place the mousse in individual bowls or glasses or in a serving bowl.
12. 12
    Chill overnight or for at least four hours.