Tangerine Mousse

Whip the heavy cream to stiff peaks

Refrigerate

Combine the açaí and water in a saucepan and bring to a boil over high heat until it forms a syrupy consistency

Let cool

Place the eggs in a blender or food processor and beat at low speed

Slowly pour the cooled syrup into the egg mixture and continue beating until chilled completely

Refrigerate

Combine the tangerine juice with the liqueur, hydrate the gelatin, melt it in a double boiler, and add to the whipped eggs

Fold gently

Add the zested tangerine and whipped cream

Fold delicately

Distribute the mousse into individual servings and refrigerate until firm

For the sauce, combine the tangerine juice with the açaí in a saucepan and simmer over medium heat until it reduces and forms a syrup.