Recipe - Raspberry-Tangerine Mousse

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Ingredients:

2 tblsp unflavored gelatin 4 tblsp cold water juice
and grated zest of 1 large tangerine 2 pints
raspberries (or 20 ounce frozen) 2 egg yolks 4 tblsp
tangerine liqueur (If you can't find this, Grand
Marnier or Cointreau will do, but use only 2 tsp of
them.) One half cup granulated sugar 2 cups whipping cream
Dissolve gelatin in water. It will form a rubbery
chunk. Add juice, zest and berries (save a few
berries for garnish) and heat gently. It should boil,
but just barely. Stir the whole time. Cook until the
rubbery gelatin chunk is dissolved. This will mangle
most of the berries; that's ok. This stuff should be
a chunky goop at this point. Let it cool.

Beat egg yolks and sugar together. They should be a
pale yellow. Add liqueur and mix thoroughly. Heat
over a double boiler until it thickens slightly
(stirring constantly.) It shouldn't take very long;
the color will change slightly. If it's hot all the
way through, that's good enough. Let it cool.

Mix egg yolk goop and berry goop thoroughly.

Whip cream to soft peaks and fold into the mixture.
Chill and serve. I like to put it into individual
dessert glasses before chilling. Add some berries or
other fruit as a garnish.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini