Cold Orange Souffle
|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Cold water||1 Cup (16 tbs)|
|Egg yolks||2 (at room temperature)|
|Frozen orange juice concentrate||12 Ounce, thawed (2 Can)|
|Frozen unsweetened orange juice concentrate||12 Ounce, thawed (2 cans, 6 ounce each)|
|Vanilla extract||1 Teaspoon|
|Egg whites||8 (at room temperature)|
|Evaporated milk||1 Cup (16 tbs), skimmed|
|Fructose||1 1⁄2 Tablespoon (additional)|
|Orange peel||1 Tablespoon, freshly grated|
|Freshly grated orange peel||1 Tablespoon|
1.Fold a sheet of waxed paper in half and cover the top of a 6-inch (1 quart) souffle dish such that it forms a waxed-paper collar that extends at least 4 inches above the rim of the dish.
2.Secure collar with tape.
3.Mix gelatin in the cold water and let stand for 5 minutes.
4.Using a mixer or wire whisk beat egg yolks until they are thick and foamy.
5.Beat in softened gelatin.
6.Place on water bath and dissolve gelatin.
7.Do not let mixture boil.
8.Remove pan from heat.
9. Add in thawed orange juice concentrate and vanilla extract.
10. Into a large mixing bowl, pour mixture .
11.Refrigerate for about 20 minutes until a syrupy consistency is achieved.
12.Beat egg whites until they are frothy.
13.Gradually add 1/2 cup of fructose and continue to beat until egg whites are stiff.
14. Keep aside.
15.In another bowl, beat chilled milk to triple it in volume.
16.Using a rubber spatula, fold whipped milk mixture thoroughly into orange juice mixture.
17. Fold in beaten egg whites, until no streaks of white show.
18.Into collared souffle dish pour souffle mixture .
19.Refrigerate for 4 hours before removing collar .