Tangerine mousse

We make the lemon and tangerine juices (separately) and reserve them.

First, soak the gelatin sheets in cold water for about 15 minutes. Once soft, dissolve them in a bain-marie together with the lemon juice, stirring gently until completely dissolved.

Separate the egg whites from the yolks. Beat the egg whites until stiff with a pinch of salt. Set them aside. Optionally we can whip them with 3 teaspoons of erythritol or another powdered sweetener (see equivalences).

In a saucepan, put the 3 egg yolks with 3 tablespoons of erythritol (optional) over low heat for a few minutes. Stir with a whisk until they begin to whiten and add the cornstarch, stirring gently.

Remove from the heat and add the lemon juice with the dissolved gelatin. Stir well and add the cream and tangerine juice. Continue stirring with the hand whisk.

Finally, add the egg whites until stiff and mix gently with the help of a tongue or spatula with encircling movements until all the ingredients are completely integrated.

Divide the mixture into small glasses, cover with cling film and refrigerate for 5 or 6 hours to set. Ready to enjoy!