Cold Orange Souffle
|Eggs||3 Large, separated|
|Castor sugar||50 Gram|
|Concentrated frozen orange juice||5 Tablespoon|
|Lemon juice||1 Teaspoon|
|Double cream||150 Milliliter (1 1/2 Deciliter)|
|Chocolate vermicelli||1⁄4 Cup (4 tbs) (For Decoration)|
|Whipped cream||4 Tablespoon (For Decoration)|
|Orange slice||3 (For Decoration)|
Prepare a 5-inch (13-cm.) souffle dish with a collar of greaseproof paper tied around the outside to reach 3 inches (7 1/2- cm.) above the rim.
Put the egg yolks and sugar into a large bowl and rest the bowl over a pan of gently boiling water.
Whisk the mixture until thick and creamy.
Remove from heat and whisk in orange juice, Cointreau and lemon juice.
Put the 2 tablespoons water in a small cup, sprinkle in the gelatine and dissolve by standing the cup in a pan of hot water.
When clear, stir in orange mixture.
Cool until just beginning to set.
Whisk the cream until thick and fold gently into the mixture, followed by the stiffly beaten egg whites.
Pour immediately into the prepared souffle case, and leave to set in a cool place.
To serve, remove paper collar and coat sides with chocolate vermicelli.
Pipe a little cream around edge and arrange small pieces of orange slice in the centre.