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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