INGREDIENTS

INSTRUCTIONS

Wash tangerines well and grate the peel in fine shreds into a bowl.
Juice the tangerines and strain 2/3 c of juice into the same bowl,
saving any extra juice. Put the cold water in a small pan and  sprinkle
the gelatin into it. Beat the eggs with the sugar until they  hold a
slight peak. Whip the cream until it forms soft peaks.  Dissolve the
gelatin over low heat. Slowly add the juice & peel  mixture to the
gelatin, stirring constantly. Fold the whipped cream  into the egg and
sugar mixture. Pour the gelatin-juice mixture into  the cream mixture,
whisking briskly where the juice goes in to keep  it from jelling
before it is thoroughly mixed. It will tend to jell  and make little
lumps otherwise. Taste and add some of the reserved  juice or a little
lemon juice if you would like more tartness or a  stronger flavor.
Chill for several hours or overnight, whisking  occasionally during the
first hour to prevent it from separating.  Serve in a glass, garnished
with a few shreds of tangerine peel,  accompanied by Lace Cookies
(dipped in chocolate if desired) or  Langues de Chat.  Variations
Lemon Mousse  Use grated peel of 3 lemons, 1/2 c juice, and 5 1/2 Tbsp
sugar. This  will take just under 1 pound of lemons. Serve garnished
with shreds  of lemon peel.  Lime Mousse  Use grated peel of 1 1/2
limes and 3/8 c lime juice.  From: Ari Rapkin  Busted and entered for
you by: Bill Webster Posted to MC-Recipe  Digest V1 #889 by Bill
Webster <thelma@pipeline.com> on Nov 08, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 1368
Calories From Fat: 905
Total Fat: 102.6g
Cholesterol: 884.1mg
Sodium: 321.5mg
Potassium: 899.9mg
Carbohydrates: 94.3g
Fiber: 2.6g
Sugar: 82.4g
Protein: 26g