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Helen Corbitt's Orange Souffle
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Cold Orange Souffle from The Best from Helen Corbitt's Kitchens



  • 1 tbsp (15 ml). unflavored gelatin plus
  • 1 tsp (5 ml). unflavored gelatin
  • 1/4 cup (60 ml) cold water
  • 4 eggs, separated
  • 1/2 cup (125 ml) orange juice
  • 1/4 tsp (1 ml). salt
  • 1 cup (225 ml) sugar (divided use)
  • 1 tsp (5 ml). grated orange peel
  • 1 cup (225 ml) whipping cream
  • 1 cup (225 ml) canned apricot halves
  • Soften gelatin in cold water and set aside.
  • Mix egg yolks, orange juice, salt, and 1/2 cup (125 ml) sugar.
  • Cook in a double boiler until thickened.
  • Stir in gelatin and orange peel, and cool.
  • Beat egg whites until soft peaks form.
  • Gradually beat in rest of sugar into egg whites, and beat until stiff.
  • Whip the cream.
  • Fold egg whites into custard as it begins to congeal, then fold in the whipped cream.
  • Pour into custard cups and refrigerate.
  • Unmold and serve with sauce of apricots pureed in the blender and sweetened to taste.
  • Or pour into a 1-1/2 quarts (1425 ml) souffle dish or mold.
This is a delicious souffle to serve cold with any fruit and flavored whipped cream, if you wish.

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