Tangerine Mousse - cooking recipe

Ingredients

5 gelatin sheets
4 tablespoons Cointreau liqueur (optional)
10 large eggs, separated
1/2 cup sugar, to taste
1/2 cup lemon juice
1 1/2 cups tangerine juice
1 tablespoon tangerine zest
2 cups heavy cream

Preparation

Rehydrate gelatin.
In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.
Mix well with a whisk.
Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
Adjust sweetness.
Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin.
Stir to dissolve.
Add to Tangerine/egg yolk mixture and mix thoroughly.
Whip cream to stiff peaks.
Whip egg whites to soft peaks.
Fold cream into tangerine mixture, then fold into whites.
Chill at least 4 hours or overnight.