|Orange liqueur||30 Milliliter (2 Tablespoon)|
|Water||60 Milliliter (4 Tablespoon)|
|Powdered gelatin||30 Milliliter, powdered (2 Tablespoon)|
|Liquidized orange pulp||10 Fluid Ounce, pureed in a blender or food processor (1 1/4 Cups / 300 Milliliter)|
|Sugar||4 Ounce (Good 1/2 Cup / 100 Gram)|
|Double heavy cream||10 Fluid Ounce, whipped (1 1/4 Cups / 300 Milliliter)|
|Egg whites||6 , stiffly beaten|
|Mandarin orange segments||6 (For Garnish)|
Place the liqueur and water in a bowl and sprinkle on the gelatine. Cook for 30 seconds or until gelatine has dissolved. Stir well.
Stir in the orange puree and sugar, then cool. Stir occasionally. Fold in the cream and then the egg whites.
Place a collar of greaseproof (wax) paper around the outside of a souffle dish to extend 2.5 cm / 1 inch above the rim. Secure it with tape.
Spoon the mixture into the souffle dish to reach the edge of the paper. Chill until set.
Decorate with mandarin orange segments.