Orange Chiffon Souffle
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Sugar||1 Cup (16 tbs)|
|Cold water||2 Cup (32 tbs)|
|Eggs||6 , separated|
|Frozen orange juice concentrate||12 Ounce, thawed (Two 6 Ounce Cans)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Toasted slivered almonds||1⁄3 Cup (5.33 tbs)|
|Fresh strawberries/Other fresh fruit||1⁄4 Cup (4 tbs) (For Garnish)|
Mix gelatin, 3/4 cup of the sugar, and salt in the top of a double boiler; stir in water and heat over direct heat until gelatin dissolves.
Beat yolks of the 6 eggs until light and stir in the gelatin mixture.
Return to the double boiler, place over a pan of hot water, and cook, stirring, until mixture coats the spoon.
Remove from heat and stir in the orange juice concentrate, lemon juice, and grated citrus peels.
Chill until it starts to congeal.
Beat the 6 egg whites until soft peaks form and gradually beat in the remaining 1/4 cup sugar.
Fold meringue into the chilled orange mixture.
Fold a 20-inch length of waxed paper into thirds lengthwise and place around a 2-quart souffle dish to form a collar; secure with paper clips.
Spoon in the orange souffle mixture, letting it come up above the rim of the mold.
Chill until set.