In a small pot add the water and gelatin. Over medium heat let it cook for about 2 minutes or until the gelatin dissolves.
Place the tangerine juice and condensed milk in a blender and blend for about 2 minutes. Add the dissolved gelatin to the blender and blend for 1 minute more. Add the tangerine zest and set aside.
In a medium bowl, using an electric mixer, beat the heavy cream for about 3 minutes. Fold the whipped cream into the tangerine mixture.
Using an electric mixer beat the egg whites and sugar in a clean bowl until stiff.
Add half of the egg whites to the mixture, gently folding to incorporate them. Donu2019t overwork the mixture. Add the rest of the whites and fold the mixtures together.
Spoon the mixture into individual serving glasses or bowls and refrigerate for about 5 hours or overnight.