Tangerine Mousse

• 1 package unflavored gelatin
• 2 tablespoons Cointreau, Curacao or Grand Marnier
• 5 large eggs, separated
• 1/4 cup sugar
• 1/4 cup lemon juice
• 23 cup tangerine juice
• 1 cup heavy cream

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.
3. Mix well, using a wire whisk.
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. Do not overcook.
6. Cool and place in a large mixing bowl.
7. Whip the cream until stiff.
8. Whip the egg whites until barely stiff (not too dry).
9. Fold the cream into the egg-tangerine mixture.
10. Gently fold in the egg whites until barely blended.
11. Place the mousse in individual bowls or glasses or in a serving bowl.
12. Chill overnight or for at least four hours.

unflavored gelatin, eggs, sugar, lemon juice, tangerine juice, heavy cream

Taken from cooking.nytimes.com/recipes/959 (may not work)