Helen Corbitt's Orange Souffle

• 1 tbsp (15 ml). unflavored gelatin plus
• 1 tsp (5 ml). unflavored gelatin
• 1/4 cup (60 ml) cold water
• 4 eggs, separated
• 1/2 cup (125 ml) orange juice
• 1/4 tsp (1 ml). salt
• 1 cup (225 ml) sugar (divided use)
• 1 tsp (5 ml). grated orange peel
• 1 cup (225 ml) whipping cream
• 1 cup (225 ml) canned apricot halves

1. Soften gelatin in cold water and set aside.
2. Mix egg yolks, orange juice, salt, and 1/2 cup (125 ml) sugar.
3. Cook in a double boiler until thickened.
4. Stir in gelatin and orange peel, and cool.
5. Beat egg whites until soft peaks form.
6. Gradually beat in rest of sugar into egg whites, and beat until stiff.
7. Whip the cream.
8. Fold egg whites into custard as it begins to congeal, then fold in the whipped cream.
9. Pour into custard cups and refrigerate.
10. Unmold and serve with sauce of apricots pureed in the blender and sweetened to taste.
11. Or pour into a 1-1/2 quarts (1425 ml) souffle dish or mold.

unflavored gelatin, unflavored gelatin, cold water, eggs, orange juice, salt, sugar, whipping cream, apricot halves

Taken from online-cookbook.com/goto/cook/rpage/000C87 (may not work)