Chilled Orange Souffle With Calendula

• 4 large eggs, separated
• 14 cup lemon juice
• 14 cup orange liqueur
• 1 cup sugar, divided
• 14 cup frozen concentrated orange juice, thawed
• 1 cup whipping cream
• 14 cup yellow and orange calendula flowers
• 1 lemon, rind of, grated
• 1 orange, rind of, grated
• fresh orange slice
• yellow and orange calendula flowers

1. Beat egg yolks until light and fluffy.
2. Add 1/2 cup sugar gradually; beat until very light in color.
3. Blend in juices, peel, and a dash of salt.
4. Stir over low heat until slightly thickened.
5. Soak gelatin in liqueur and stir into hot custard.
6. Cool.
7. Beat egg whites until foamy, adding remaining 1/2 cup sugar gradually.
8. Beat until stiff.
9. Whip cream.
10. Fold egg whites into custard with a whisk and then gently fold in whipped cream and calendula petals.
11. Pour into a bowl or glass souffle dish.
12. Chill.
13. To serve, top with paper-thin orange slices and calendula flowers.

eggs, lemon juice, orange liqueur, sugar, orange juice, whipping cream, flowers, lemon, orange, orange slice, flowers

Taken from www.food.com/recipe/chilled-orange-souffl-with-calendula-244925 (may not work)