Lemon Mousse

Recipe

Ingredients (serves 8):

1 package unflavored gelatin
2 tablespoons Cointreau
5 large eggs
1/3 cup sugar
2 teaspoons grated lemon zest (from 1 lemon)
2/3 cup Meyer lemon juice (about 4 – 5 lemons)
1/3 cup tangerine juice (about 3 tangerines)
1 cup heavy (whipping) cream

Directions:

• In a small bowl, dissolve the gelatin in 3 tablespoons cool water.  Add the Cointreau.
• Zest a lemon.
• Separate the eggs.  Place the egg whites in a small metal or glass bowl and the egg yolks in a heavy saucepan or top of a double boiler.
• Place a bowl in the freezer (to use for whipping the cream) to chill.
• Add the gelatin mixture, sugar, lemon zest, lemon juice and tangerine juice to the egg yolks and mix well, using a wire whisk.
• Place the sauce pan over very low heat (or bring the water in the bottom of the double boiler to a simmer and place the top over the water).  Whisk gently and continuously until the mixture has thickened enough to coat a spoon.  Do not overcook.  Remove from heat and transfer the mixture to a large mixing bowl.  Cool completely.
• Using the chilled bowl, whip the cream until stiff peaks form.
• Whip the egg whites until soft peaks form.  (Don’t over-whip the egg whites to the point where the are stiff and dry.)
• Fold the cream into the cooled egg-tangerine mixture.  Gently fold in the egg whites until just blended.
• Spoon the mousse into individual serving dishes.  (I used my ice cream scoops.)  Chill for at least 4 hours or overnight.  Garnish with mint and a piece of dark chocolate.

* Note:  Total time includes minimum 4 hours for chilling prior to serving.

Hostess hint:  You can successfully halve this recipe.  I measured the gelatin in a tablespoon and guessed at what half was.  It needed about 2 tablespoons of water to properly dissolve.  And, I used 3 eggs.