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. Chill 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 soufflé 
dish. Cover and chill about 6 hours or till firm.