Raspberry-Tangerine Mousse

• 2 tablespoons gelatin, unflavored unflavored
• 4 tablespoons water cold
• 1 each tangerines juiced and grated zest
• 2 pints raspberries
• 2 each egg yolks
• 2 teaspoons liqueur grand marnier or cointreau, orange flavor
• 1/2 cup sugar granulated
• 2 cups heavy whipping cream

1. Dissolve gelatin in water.
2. It will form a rubbery chunk.
3. Add juice, zest and berries (save a few berries for garnish) and heat gently.
4. It should boil, but just barely.
5. Stir the whole time.
6. Cook until the rubbery gelatin chunk is dissolved.
7. This will mangle most of the berries; that's ok.
8. This stuff should be a chunky goop at this point.
9. Let it cool.
10. Beat egg yolks and sugar together.
11. They should be a pale yellow.
12. Add liqueur and mix thoroughly.
13. Heat over a double boiler until it thickens slightly (stirring constantly.)
14. It shouldn't take very long; the color will change slightly.
15. If it's hot all the way through, that's good enough.
16. Let it cool.
17. Mix egg yolk goop and berry goop thoroughly.
18. Whip cream to soft peaks and fold into the mixture.
19. Chill and serve.
20. I like to put it into individual dessert glasses before chilling.
21. Add some berries or other fruit as a garnish.

gelatin, water cold, pints raspberries, egg yolks, liqueur grand marnier, sugar, heavy whipping cream

Taken from recipeland.com/recipe/v/raspberry-tangerine-mousse-47370 (may not work)