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| What You Need: |
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2 envelopes unflavored gelatin
1 cup cold water
8 egg yolks
Two 6-ounce cans frozen orange juice concentrate, thoroughly defrosted but with no water added
8 egg whites
1 cup sugar
1 cup heavy cream, chilled
3 tablespoons sugar
˝ cup heavy cream, whipped
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| How To Cook: |
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1. Sprinkle the gelatin into the cup of cold water and let it soften for about 5 minutes. Meanwhile, with a whisk or a rotary or electric beater, beat the egg yolks until they are thick and lemon yellow. Beat in the softened gelatin.
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2. Then cook the mixture in a small enameled or stainless-steel saucepan over moderate heat, stirring constantly, until it thickens enough to coat a spoon lightly. Do not let it come near a boil or it will curdle.
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3. Remove the pan from the heat and quickly stir in the defrosted orange juice. Transfer the mixture to a large mixing bowl and chill in the refrigerator for about Ih hour, or until it thickens to a syrupy consistency.
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4. Beat the egg whites until they begin to froth, then pour in the sugar slowly and beat until the whites form unwavering peaks on the beater when it is lifted out of the bowl. In another bowl, whip the chilled cream until it holds its shape softly, then beat into it the 3 tablespoons of sugar.
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5. With a rubber spatula, fold the cream gently but thoroughly into the orange mixture (if it has set too firmly and formed lumps, beat gently with a whisk or rotary beater until smooth), then fold in the egg whites, folding until no streaks of white show.
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6. Tie a wax-paper collar around a 1˝-quart souffle dish. It should rise about 2 inches above the rim of the dish. Pour in the souffle mixture up to the top of the collar, smooth the top with a spatula and chill in the refrigerator for at least 4 hours, or until firm. Carefully remove the collar and pipe decorative swirls or rosettes of whipped cream
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