Cold Pumpkin Souffle
|Ginger brandy||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||2 Teaspoon (1 Envelope)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Grated orange peel||1 Teaspoon (Freshly Grated)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|Chopped toasted walnuts/Pecans / almonds||1⁄2 Cup (8 tbs), crumbled|
|English toffee bar||1|
|Vanilla ice cream||1 Pint|
|Frozen orange juice concentrate||2 Tablespoon, thawed|
Oil 6-inch-wide band of waxed paper and tie around 1-quart souffle dish to form collar extending about 2 inches above rim.
Pour brandy in top of double boiler.
Sprinkle with gelatin and set over simmering water.
Stir constantly until gelatin is completely dissolved.
Combine yolks and 1/2 cup sugar in medium bowl and beat until thick and pale yellow.
Blend in pumpkin, orange peel, cinnamon, ginger, mace and cloves.
Mix in dissolved gelatin.
Beat egg whites in medium bowl until soft peaks form.
Gradually add remaining sugar and beat until stiff and glossy.
Fold into pumpkin mixture, then fold in whipped cream.
Spoon into souffle dish and chill until set, at least 8 hours.