1 envelope (1/4 ounce) unflavored gelatin
3/4 cup frozen tangerine juice concentrate, thawed but not diluted (can use orange juice)
1/2 cup sugar
pinch of salt
1 tablespoon lemon juice
2 cups heavy cream, chilled

Directions:
Pour 1/4 cup of cold water into a small bowl. Sprinkle the gelatin over the water and let soften, about 5 minutes. In a small non aluminum saucepan, combine the tangerine juice with the sugar, salt, lemon juice and softened gelatin. Simmer over moderate heat until the gelatin dissolves completely and the mixture is clear, about 3 minutes. Remove the pan from the heat and let stand until the mixture is cool and slightly thickened, about 20 minutes.

In a large mixer bowl, beat the heavy cream until soft peaks form. In a small bowl, place 3/4 cup of the whipped cream. Fold 2 tablespoons of the tangerine liquid into the tangerine cream and set aside. Fold the remaining tangerine mixture into the remaining whipped cream in the larger bowl. Divide this mousse evenly among 6 individual dessert bowls.

Cover the top of each with a thin layer of the reserved tangerine cream and refrigerate until chilled and set, about 1 hour. The mousse can be covered and chilled overnight if desired.

Serves 6.

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