Tangerine mousse

1. Heat the tangerine coulis and dissolve the soaked gelatine in it. Allow the purée to gel slightly in iced water (until it hangs from a spoon).
2. In the meantime, make an Italian meringue. The recipe is six times larger than needed as it is difficult to prepare in small quantities. You only need 100 g Italian meringue for this mousse recipe and can use the rest to make more tangerine mousse or something else.
3. Boil the water with 300 g sugar to 120 °C.
4. In the meantime, beat the egg white in the planet mixer with 100 g sugar until you have a firm meringue. Add the boiling sugar water at half speed and mix together until cold.
5. Take 100 g of the meringue and add half of it to the purée and mix; then gently fold in the rest using a spatula.
6. Use a spatula to mix in the thickly whipped cream.
7. Transfer the mousse to a piping bag and fill the moulds (in this case, flexipan savarin moulds).
8. Freeze and turn out.
9. In this recipe, we finish off the mousse with a little tangerine coulis.

Serving suggestions:

• As a basic ingredient in a dessert with chocolate and pistachio nuts.
• As a basic ingredient in a dessert with other citrus components.