Wine Mousse for a Special Birthday

I have made some wonderful friends through this blog, and one of the first was Madonna, from Indiana.  Madonna is a wine connoisseur and is in the process of developing her wine blog.  When I saw this recipe in a January 1982 Cuisine magazine, it had her name written all over it.  Happy Birthday, Madonna!  You have enriched my life with your kindness and wit, and enthusiasm for the culinary world.

Wine Mousse

1 Tablespoon plus 1 teaspoon unflavored gelatin
3 Tablespoons water
8 egg yolks, at room temperature
1 cup sugar, divided
1/2 cup fresh lemon juice, strained
1/2 cup fresh orange juice, strained
3/4 cup fruity white wine, preferably Liebfraumilch
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 Tablespoon kirsch
10 egg whites, at room temperature
Pinch of salt
1 cup cold heavy cream
2 Tablespoons slivered candied or fresh orange peel

1.  Sprinkle gelatin over water in small bowl; set aside until softened, about 5 minutes.
2.  Whisk egg yolks, 1/2 cup of the sugar, lemon juice, orange juice, and wine in medium saucepan until completely blended.  Cook over low heat, stirring constantly, until mixture begins to thicken, about 10 minutes; do not allow to boil.  Stir in softened gelatin until completely dissolved.  Remove saucepan from heat.
3.  Strain custard through medium-mesh sieve into medium bowl, preferably stainless steel.  Fill a large bowl halfway with some ice; add 1 cup cold water.  Immerse the bowl of custard almost to the rim in ice; do not let any water seep into custard mixture.  Stir custard frequently until it begins to feel cool to the touch and thickens to the consistency of unbeaten egg whites.  Stir in lemon zest, orange zest, and kirsch.
4.  Beat egg whites and salt in large bowl until soft peaks form.  Gradually beat in remaining 1/2 cup sugar until whites form stiff peaks.
5.  Fold one fourth of beaten whites into cooled and thickened custard mixture until thoroughly blended.  Pour custard mixture over remaining whites and fold gently until completely blended.
6.  Beat heavy cream in chilled bowl with chilled beaters until soft peaks form.  Fold heavy cream gently but thoroughly into custard and egg white mixture.
7.  Spoon mixture into glass serving bowl of at least 2-1/2 quart capacity.  Cover lightly with plastic wrap and refrigerate until set, at least 3 hours, but is best when served the same day as prepared. 
8.  Garnish top of mousse with slivers of orange peel.  Spoon into glass dessert bowls to serve.  Serves 12.