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Orange Chiffon Souffle

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Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Sugar 1 Cup (16 tbs)
  Salt 1 Dash
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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