Total Time
40mins
Prep 25 mins
Cook 15 mins

Ingredients Nutrition

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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