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ORANGE EGGNOG SOUFFLÉ




Source of Recipe


Internet


List of Ingredients




2 enveloped unflavored gelatin
¼ cup sugar
¼ tsp. salt
5 eggs, separated
1 cup water
¼ cup frozen orange juice concentrate
1 tbsp. grated orange peel
2 cups dairy eggnog
1 tbsp. rum extract
¼ tsp. cream of tartar
½ cup sugar
2 cups whipping cream
Orange slice



Recipe



Mix gelatin with ¼ cup sugar and salt. Beat egg yolks with water and orange juice concentrate. Add to gelatin mixture. Stir over low heat until gelatin is completely dissolved; 5 to 8 minutes. Remove from heat. Add orange peel, eggnog and rum extract. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites with cream of tartar until frothy; gradually add remaining ½ cup sugar and beat until soft peaks form. Fold in gelatin mixture. Whip ½ cups cream until soft peaks form; fold into gelatin mixture. Pour into 1 quart soufflé dish with collar. (See note.) Chill until set, at least 6 hours. Remove collar. Whip remaining ½ cup cream until stiff; garnish with whipped cream and orange slice.

NOTE: To make collar for soufflé dish, tear off a piece of foil 4" longer than the circumference of the dish. Fold it in thirds lengthwise. Place around top of dish and tape it together so that it fits snugly.