Description:

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

Source:

Candy

Serves/Makes:8-10

Ingredients

• 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

Preparation

• 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.

Comments

This is a delicious souffle to serve cold with any fruit and flavored whipped cream, if you wish.