Tangerine Mousse Recipes

Steps:

• Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
• Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice. Mix well, using a wire whisk.
• Place the saucepan over very low heat (you may also use a double boiler) and whisk gently until the mixture has thickened enough to coat a spoon. Do not overcook. Cool and place in a large mixing bowl.
• Whip the cream until stiff.
• Whip the egg whites until barely stiff (not too dry).
• Fold the cream into the egg-tangerine mixture. Gently fold in the egg whites until barely blended.
• Place the mousse in individual bowls or glasses or in a serving bowl. Chill overnight or for at least four hours.

Steps:

• Rehydrate gelatin.
• In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.
• Mix well with a whisk.
• Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
• Adjust sweetness.
• Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin.
• Stir to dissolve.
• Add to Tangerine/egg yolk mixture and mix thoroughly.
• Whip cream to stiff peaks.
• Whip egg whites to soft peaks.
• Fold cream into tangerine mixture, then fold into whites.
• Chill at least 4 hours or overnight.

Steps:

• Line a 15x10x1-in. baking pan with parchment paper. Place cranberries in pan; sprinkle with 2 cups sugar. Cover and bake at 350° for 1 hour. Cool. Drain, reserving syrup for garnish., Transfer berries to another parchment paper-lined 15x10x1-in. baking pan. Bake at 200° for 1-1/4 to 1-3/4 hours or until almost dry to the touch. Toss with remaining sugar., Using a pencil, draw four 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a baking sheet; set aside., In a large bowl, combine the egg whites, confectioners' sugar and flour until blended. Beat in the butter, almond extract and salt., Spread 1 tablespoon batter over each circle. Bake at 350° for 5-7 minutes or until golden around the edges., With a spatula, carefully remove cookies and immediately drape over inverted shot glasses or small juice glasses. When cookies are cool, transfer to a wire rack. Repeat with remaining batter, forming 16 tuiles., In a small bowl, beat the mascarpone, honey and tangerine zest. Fold in whipped cream and tangerines., To serve, spoon about 3 tablespoons tangerine cream into each cookie. Garnish with candied cranberries and reserved syrup.

Steps:

• For Cake:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
• Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
• For Mousse:
• Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
• Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
• Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
• Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
• Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.