Chilled Orange Souffle
|Unflavored gelatin||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cream cheese||8 Ounce|
|Orange juice||1⁄4 Cup (4 tbs)|
|Cointreau/Orange-flavored liqueur||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Cut a piece of aluminum foil or waxed paper long enough to fit around a 5-cup souffle dish, allowing a 1-inch overlap; fold lengthwise into thirds.
Lightly oil one side of foil; wrap around outside of dish, oiled side against dish, allowing it to extend 3 inches above rim to form a collar.
Secure the foil with freezer tape.
Soften gelatin in 1 cup water in top of a double boiler; let stand 1 minute.
Bring water to a boil.
Reduce heat to low; stir until gelatin dissolves.
Stir in remaining cup of water.
Beat egg yolks until thick and lemon colored; gradually add 3/4 cup sugar, beating well.
Stir into gelatin mixture.
Cook over low heat 10 to 12 minutes or until smooth and thickened, stirring constantly.
Beat cream cheese until smooth; gradually add yolk mixture, beating well.
Stir in orange juice and Cointreau; chill until consistency of unbeaten egg white.
Beat egg whites (at room temperature) until foamy; gradually add 1/4 cup sugar, beating until soft peaks form.
Gently fold egg whites and whipped cream into cream cheese mixture.
Spoon into prepared souffle dish, and chill until firm.
Remove collar before serving.
Garnish with orange slices, if desired.