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Citrus Mousse

1/3 cup sugar
1 envelope unflavored gelatin
1 1/2 teaspoons cornstarch
2 teaspoons finely shredded orange peel or tangerine peel
1 cup orange juice or tangerine juice
4 beaten eggs
2 tablespoons orange liqueur
6 egg whites
3 tablespoons sugar
1 1/2 cups whipping cream

In a large saucepan combine the 1/3 cup sugar, gelatin and cornstarch.
Stir in orange peel, orange juice and egg yolks. Cook and stir
over low heat until gelatin is dissolved and mixture is slightly
thickened. Remove from heat.

Stir in orange liqueur. Chil to consistency of corn syrup, stirring
frequently. Remove from the refrigerator.

Immediately beat egg whites till soft peaks form. Gradually add
the 3 tablespoons of sugar, beating till still peaks form.

When gelatin mixture is partially set, fold in egg whites.

In a large mixer bowl, beat whipping cream till soft peaks form.
Fold into gelatin mixture.

Chill till the mixture mounds when spooned. Turn into a 2 quart
souffle dish. Cover and chill about 6 hours or till firm.

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