Yield: 4 servings
|1 teaspoon||Gelatine; soaked (5 g.)|
|½ teaspoon||Orange essence; (2 ml.)|
|1 drop||Orange colour; (1 ml.)|
|2 teaspoons||Orange juice; (10 ml.)|
|4 teaspoons||Angoori rabri; (20 ml.)|
|4 \N||Orange shells|
|1 teaspoon||Almonds; (5 g.)|
|100 millilitres||Fresh cream; beaten|
|2 \N||Oranges; peeled, cleaned and|
|\N \N||; segmented|
FOR THE GARNISHING
SEPARATE the egg yolks and whites. Add sugar to the egg yolks and whisk in a double boiler till thick and light. Remove from the boiler, add gelatine, beat well and place the souffle mixture on crushed ice. Whisk the egg whites and cream till the mixture stands in peaks. When the souffle is semi-set, beat the egg white-cream mixture, orange essence, orange colour and orange juice into it.
Pour the mixture into orange shells along with angoori rabri to fill the orange shells halfway.
Blanch almonds and remove skin. Slice the almonds and toss them in butter till golden brown. Remove from butter and drain on paper napkins. Layer the almonds in-between and fill the orange shells with the remaining souffle mixture up to the top. Refrigerate and serve garnished with fresh cream, orange segments and cherries.
Converted by MC_Buster.
NOTES : Orange souffle served in orange shells Converted by MM_Buster v2.0l.