ORANGE CHIFFON SOUFFLE

Press, Volume CX, Issue 32462, 24 November 1970, Page 5

ORANGE CHIFFON SOUFFLE

As decorative as it is delicious, orange chiffon souffle has that haute cuisine appearance which will grace the most elaborate dinner. The recipe given will make six servings. You will need: 3 dessertspoons gelatine J cup sugar 1 cup milk; pinch of salt 2 eggs 1 teaspoon grated orange rind Jib cream cheese 1 pint cream 1 dessertspoon orange juice. Method: Combine gelatine, sugar, salt and milk in the top of a double boiler and heat over boiling water until warm, then add the beaten egg-yolks. Cook, stirring continually until gelatine dissolves arid mixture thickens a little. Remove from the heat and add orange rind. Cool, then beat in the cream cheese which has been pressed through a sieve and beaten until smooth, the cream and orange juice. Chill until it

thickens, then beat with rotary beater or electric mixer until thick and fluffy. Fold in the stiffly beaten egg whites and pour into a mould or basin around which a strip of greaseproof paper or foil has been attached. Pour in mixture so that it comes above the rim of the container (the paper strip preventing! it from spilling) and chill until firm. Remove paper and decorate top with whipped cream.