- 1 can (11 oz) mandarin oranges, drained
- 2 large eggs, separated
- 6 Tbsp sugar
- 2 1/4 tsp. (1 package) unflavored powdered gelatin
- 1 C (8 oz) heavy cream
- 2 Tbsp. fresh squeezed tangerine or orange juice
- Grated zest of 2 mandarin oranges, tangerines, or oranges
- 1/3 C sliced almonds, toasted (275 until fragrant 5-10 min)
Finely chop mandarin orange segments. Lay on paper towels. In heat proof bowl, stir together egg whites and 4 Tbsp of the sugar. Place over (but not touching) simmering water in a saucepan until sugar dissolves. Remove from heat and beat until soft peaks form. Set aside.
* Sometimes this hardens on me so I do it last, and maybe even run through a fine mesh sieve* Stir egg yolks. Set aside. In small saucepan over med heat, stir 2 Tbsp. sugar and 1/4 C water. Boil. Remove from heat and whisk in gelatin till dissolved. Pour warm mixture over egg yolks and beat until mixture is cool.
In large bowl beat cream until soft peaks form. Add zest. Fold in egg-white mixture and egg-yolk mixture. Add mandarin orange pieces and citrus zest; folding gently. Garnish with toasted almonds.