Tangerine Mousse

Beat the heavy cream until it forms stiff peaks

Chill in the refrigerator

Combine the sugar and water, and bring to a boil over high heat until it forms a syrup that's still slightly runny

Place the egg yolks in a stand mixer and begin beating on low speed

Pour the syrup slowly into the bowl and continue beating until it's completely cooled

Chill

Mix the tangerine juice with the liqueur, hydrate the gelatin, melt it in a double boiler, and combine it with the whipped cream

Add the tangerine zest shavings and whipped cream, and fold gently

Distribute the mousse into serving cups and chill until firm

To make the syrup, bring the tangerine juice and sugar to a boil over medium heat until it reduces and forms a glaze.