Cut the cauliflower into small cubes, boil them together with the orange peel and the cinnamon in the milk for five minutes on low heat and then let them simmer at room temperature for at least six hours. Drain through a sieve and let it boil repeatedly.
Beat the yolks in a water bath (i.e. in a round pan placed in a saucepan with boiling water) with the sugar until creamy and pour in the boiling cauliflower milk, stirring continuously. Beat everything in a bain-marie with a whisk until a light binding is obtained, do not make it in any case, otherwise the egg yolks will solidify. Later cool in a cold water bath. Soak the gelatin sheets in the cold water for five minutes and let them melt in the warm liquid. Transfer to a large enough bowl, refrigerate, and as soon as the mixture thickens slightly (it does so fairly quickly), fold in the whipped cream. Allow the mousse to set in the refrigerator for one night.
For the sauce, squeeze the tangerines, bring the juice to a boil, pour in the ingredients along with the peels of two tangerines, and steep for 120 minutes. Drain through a sieve, perhaps sweeten with a little sugar, cool.
To serve, use a tablespoon to make large dumplings from the mousse and pour the tangerine sauce over them.
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