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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
1. Rehydrate gelatin.
2. In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.
3. Mix well with a whisk.
4. Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
5. Adjust sweetness.
6. Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin.
7. Stir to dissolve.
8. Add to Tangerine/egg yolk mixture and mix thoroughly.
9. Whip cream to stiff peaks.
10. Whip egg whites to soft peaks.
11. Fold cream into tangerine mixture, then fold into whites.
12. Chill at least 4 hours or overnight.
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