Purée clementines in a blender or food processor. In a pan, add lemon juice, vanilla extract and sugar to puréed clementines and boil gently, stirring, until mixture has jam-like consistency.
Cool. In a bowl, whip cream into firm peaks. Set aside. In another bowl, beat egg whites into stiff peaks.
Using a spatula, gently fold whipped cream into the clementine mixture. Fold in beaten egg whites.
Spoon mousse into sherbet glasses and garnish with clementine segments. Serve immediately or refrigerate.
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