Got Tangerines? Make A Mousse!

Of course I understand how someone might have asked, “Why exactly do you need 10 pounds of tangerines?”  And that person would have been asking without even a hint of exaggeration, because I literally had 10 pounds of tangerines in the refrigerator.


To answer that question, let me just say I’m not sure it’s a matter of need.  Maybe more like a slight urge to hoard, because I know good tangerines are seasonal and there will come a day when I won’t be able to just buy them whenever I want. 

So, then I needed to do something with my stash.  What a happy coincidence that we had a group of friends coming for the weekend.  Since one of our dinners was beef stroganoff, I was looking for something light for dessert.  A quick surf of the net yielded several recipes for tangerine mousse.  A perfect solution to use some of the tangerines and provide just the kind of dessert I was picturing after a big, heavy meal.

Tangerine Mousse in Cups

This is a wonderful dessert.  It’s light and airy, with just the right amount of tangerine-ness to give it flavor.  At the risk of sounding like Dr. Seuss, let me say you can serve it in a spoon or you can serve it in a cup; you can eat it sitting down or you can eat it standing up. 

Tangerine Mousse in Spoons

Zesting and Juicing

Zesting and Juicing

If I was slightly intimidated by the process before I started, I quickly discovered it came together pretty easily.  Turns out it’s not that difficult to properly dissolve unflavored gelatin or whip egg whites just so.  And, I was able to prepare it in the morning and clean up my mess before our guests arrived without leaving any hint of the tangerine carnage.  I served it in my vintage champagne glasses, but you could use any cup or parfait glass or martini glass.  And I think the porcelain spoons are a great way to serve it on a buffet or for a walk-around party.

Happy Entertaining!

Click here to get recipe

Eggs in Double Boiler

A double boiler does the job well.

Coated Spoon

A properly coated spoon.

Beating the Egg Whites

Beat the egg whites to soft peaks.

Whipping Cream

And whip the cream until stiff.

Folding In Egg Whites

Gently fold in the egg whites.



Ice Cream Scoops

Perfect for scooping mousse

Tangerine Mousse

Dessert is served, buffet style.

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