2 cups (1/4 inch) of fresh heavy cream
3/4 cup (1/4 inch) of granulated sugar
2 tablespoons of water
7 egg whites
1/2 cup (1/4 inch) of concentrated tangerine juice
4 tablespoons of your preferred liqueur
2 sheets of unsalted gelatin
Raspings of zest from 1/2 tangerine
Syrup
1 cup (1/4 inch) and tangerine juice
1 tablespoon of granulated sugar
2 cups (1/4 inch) of fresh heavy cream
3/4 cup (1/4 inch) of granulated sugar
2 tablespoons of water
7 egg whites
1/2 cup (1/4 inch) of concentrated tangerine juice
4 tablespoons of your preferred liqueur
2 sheets of unsalted gelatin
Raspings of zest from 1/2 tangerine
Syrup
1 cup (1/4 inch) and tangerine juice
1 tablespoon of granulated sugar
Beat the heavy cream until stiff peaks form
Refrigerate
Mix the sugar and water and bring to a boil over high heat until it forms a syrupy consistency
Place the egg whites in a mixer and start beating on low speed
Slowly pour the syrup into a thin stream over the egg whites and continue beating until the mixture cools completely
Refrigerate
Mix the tangerine juice with the liqueur, hydrate the gelatin, melt it in a water bath, and combine with the beaten egg whites
Add the tangerine raspings and whipped cream
Fold gently
Distribute the mousse into cups and refrigerate until firm
For the syrup, bring the tangerine juice and sugar to a boil over medium heat until it reduces and forms a glaze.
