Honey-Tangerine Mousse

In a small, heavy saucepan, combine tangerine peel, juice, and gelatin. Stir over low heat until gelatin is dissolved. Cool to room temperature.

In a mixing bowl, beat egg product with electric mixer until soft peaks form (tips curl). Gradually beat in the honey on medium-high speed until combined. Continue beating about 3 minutes more or until mixture is very thick with soft peaks.

In another medium mixing bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Fold in the tangerine mixture and beaten honey mixture.

Spoon into 8 sherbet glasses. Cover and chill for at least 6 hours or overnight until set. Makes 8 servings.