Tangerine Mousse


  • 1 package unflavored gelatin
  • 2 tablespoons Cointreau, Curacao or Grand Marnier
  • 5 large eggs, separated
  • ¼ cup sugar
  • ¼ cup lemon juice
  • cup tangerine juice
  • 1 cup heavy cream
  • Nutritional Information
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 – 8 servings


  1. Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
  2. Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice. Mix well, using a wire whisk.
  3. 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.
  4. Whip the cream until stiff.
  5. Whip the egg whites until barely stiff (not too dry).
  6. Fold the cream into the egg-tangerine mixture. Gently fold in the egg whites until barely blended.
  7. 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.

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