Yield: 8 Servings
|1 cup||Cold water|
|2 \N||Envelopes unflavored gelatin|
|8 \N||Eggs; separated|
|2 cans||(6-oz) frozen orange juice; thawed|
|1 cup||Whipping cream; whipped|
|\N \N||Orange sections (optional)|
Place water in the top of a double boiler and sprinkle the gelatin over the surface to soften. Beat egg yolks lightly and add them with the salt to the gelatin. Mix well. Place over boiling water and cook, stirring constantly, until gelatin dissolves and the mixture thickens some, about 4 minutes. Remove from heat and stir in orange concentrate. Chill until mixture drops from a spoon into soft mounds. Beat egg whites until stiff but not dry. Gradually beat in the sugar and continue beating until the egg whites are stiff. Fold the whites into the orange mixture. Fold in the whipped cream. Arrange a collar of doubled waxed paper around a 2-½ quart souffl dish, 2 inches above the top of the dish. Fasten with tape. Pour mixture into dish and chill until firm. Remove collar and decorate with orange sections. Yield: 8 to 10 servings.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .