- 1 package unflavored gelatin
- 2 tablespoons Cointreau, Curacao or Grand Marnier
- 5 large eggs, separated
- ¼ cup sugar
- ¼ cup lemon juice
- ⅔ cup tangerine juice
- 1 cup heavy cream
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
267 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 10 grams protein; 209 milligrams cholesterol; 83 milligrams sodium
6 – 8 servings
- 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.
- This mousse can be decorated with crushed toasted hazelnuts or fresh mint leaves.