Chilled Orange Souffle
|Eggs||6 , separated|
|Grated orange rind||1 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Cream of tartar||3⁄4 Teaspoon|
|Canned evaporated milk||5 Ounce, chilled|
Cut a piece of aluminum foil or waxed paper long enough to fit around a 1 1/2-quart 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, extending 3 inches above rim.
Secure foil with freezer tape.
Beat egg yolks, combine yolks, orange rind, orange juice, sugar, and gelatin in a large saucepan, stirring well.
Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat, cool.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until stiff peaks form.
Beat evaporated milk at high speed of an electric mixer until stiff peaks form.
Fold egg whites and whipped milk into yolk mixture.
Place a ring of orange slice halves in dish standing against sides, if desired.
Spoon mixture into dish; cover and chill 8 hours.
Remove collar, serve.