Title: Orange - Eggnog Souffle
Categories: Eggs
Yield: 6 Servings
| 2 | | Envelopes unflavored |
| | | Gelatin |
| 3/4 | c | Sugar, divided |
| 8 | oz | Semisweet chocolate, |
| | | Coarsely chopped |
| 2 | ts | Vanilla custard sauce |
| | | Whipped cream |
| | | Toasted almonds |
| 1/4 | ts | Salt |
| 5 | | Eggs, separated |
| 1 | c | Water |
| 1/4 | c | Frozen orange juice |
| | | Concentrate |
| 1 | ts | Grated orange peel |
| 2 | c | Eggnog |
| 1 | tb | Rum extract |
| 1/4 | ts | Cream of tartar |
| 2 | c | Whipping cream,divided |
| | | Orange slice |
Mix gelatin with 1/4 cup of the 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 sugar and beat until
soft peaks form.Fold in gelatin mixture. Whip 1 1/2 cups of the cream until
soft peaks form;fold into gelatin mixture.Pour into 1 qt. souffle dish with
collar.To make collar,tear off 4" 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. Chill until set,at least
6 hours.Remove collar.Whip remaining 1/2 cup cream until stiff;garnish with
whipped cream and orange slice.