1 11oz can mandarin oranges, drained
2 large eggs, separated
6 T sugar
2 ¼ t (1 pkg) unflavored powdered gelatin
1 c heavy (double) cream, chilled
1 t orange extract or 2 T mandarin juice
Grated zest of 2 mandarin oranges, tangerines or oranges
½ c sliced (flaked) almonds, toasted

Finely chop the mandarin orange segments, then lay the pieces on paper towels to absorb the excess moisture. Set aside. In a stainless steel or other heatproof bowl, stir together the egg whites and 4 tablespoons of the sugar. Place over (but not touching) simmering water in a saucepan until the sugar dissolves, about 1 minute. Remove from heat and, using an electric mixer on medium-high speed, beat until soft peaks form and the mixture is cool. Set aside and rinse the beaters.

In a small stainless steel bowl, stir the egg yolks with a fork until blended. Set aside. In a small saucepan over medium heat, stir together the remaining 2 tablespoons sugar and ¼ cup water and bring to a boil. Remove from the heat, sprinkle on the gelatin, and whisk until dissolved and smooth.  Pour the warm gelatin mixture over the egg yolks and, using the electric mixer on medium speed, beat until the mixture is cool. Set aside and rinse the beaters.

In a large bowl, using the electric mixer on medium-high speed, beat the cream until soft peaks form. Add the extract/mandarin juice and beat for just a moment to incorporate. Fold in the egg-white mixture and then the egg-yolk mixture. Add the mandarin orange pieces and the citrus zest and fold gently to distribute evenly without deflating the mixture. Divide the mousse among 4 or 5 individual goblets or spoon into a single serving bowl. Cover with plastic wrap and refrigerate until ready to serve. Garnish with toasted almonds.

Makes 4 or 5 servings.