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Orange Chiffon Souffle Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Sugar||1 Cup (16 tbs)|
|Cold water||2 Cup (32 tbs)|
|Eggs||6 , separated|
|Frozen orange juice concentrate||12 Ounce, thawed (Two 6 Ounce Cans)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Toasted slivered almonds||1⁄3 Cup (5.33 tbs)|
|Fresh strawberries/Other fresh fruit||1⁄4 Cup (4 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 2187 Calories from Fat 457
% Daily Value*
Total Fat 50 g76.9%
Saturated Fat 10.7 g53.3%
Trans Fat 0 g
Cholesterol 1268.9 mg
Sodium 633.9 mg26.4%
Total Carbohydrates 373 g124.3%
Dietary Fiber 5.7 g22.6%
Sugars 354.6 g
Protein 78 g155.4%
Vitamin A 29.8% Vitamin C 100.8%
Calcium 29.1% Iron 41.2%
*Based on a 2000 Calorie diet
Beat yolks of the 6 eggs until light and stir in the gelatin mixture.
Return to the double boiler, place over a pan of hot water, and cook, stirring, until mixture coats the spoon.
Remove from heat and stir in the orange juice concentrate, lemon juice, and grated citrus peels.
Chill until it starts to congeal.
Beat the 6 egg whites until soft peaks form and gradually beat in the remaining 1/4 cup sugar.
Fold meringue into the chilled orange mixture.
Fold a 20-inch length of waxed paper into thirds lengthwise and place around a 2-quart souffle dish to form a collar; secure with paper clips.
Spoon in the orange souffle mixture, letting it come up above the rim of the mold.
Chill until set.