The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.
Cooking time: 15-20 min.
Can be frozen
4 sheets of gelatin
4 eggs, separated
50 g [1,75 oz] sugar (about 1/2 dl / 0,1 pt)
 Leave the gelatin to soak in cold water for 5 minutes. Whisk egg yolks and sugar light and airy.
 Rinse and dry the orange, grind about 1/2 tbsp of the peel on the fine side of the grater and stir into the egg/sugar mixture.
 Dissolve the gelatin in a bowl over hot water and pour it in a thin jet into the egg/sugar mixtur stiring constantly.
 Whisk the egg whites stiff and gently cut them into the mixture when it has started to set a little. Pour the mousse into a serving bowl, let it set completely in the fridge and decorate it with tangerine sections, fresh or from a can before serving.