* Serves 8
- 4 large oranges
- 1 (1/4-oz.) envelope unflavored gelatin
- 6 large eggs, separated
- 1 cup plus 2 tbsp. superfine sugar
- 4 to 6 tbsp. Grand Marnier
- 2 tbsp. lemon juice
- 1 3/4 cups whipping cream, whipped
- 2 tbsp. water
- few stems of red currants
Prepare a 7-inch-wide, deep soufflé dish by wrapping it in a collar of double waxed paper that comes about 2 inches above the rim. Secure the waxed paper with tape. Finely grate the zest of 2 oranges and set aside. Squeeze out enough juice from 2 or 3 of the oranges to make 1 cup of juice. Heat the orange juice and then stir in the gelatin. Set it aside to dissolve or put it in a small bowl over hot water until completely dissolved.
Whisk the egg yolks and 1 cup of the sugar until thick and creamy. Whisk in the orange juice, orange zest, Grand Marnier, and lemon juice. Set aside to cool but don’t chill. Whisk the egg whites until stiff. Fold them gently into the cooled orange and egg yolk mixture, followed by the whipped cream, until well incorporated. Spoon into the prepared soufflé dish and freeze for several hours or overnight.
Thinly slice and halve the remaining orange and place in a shallow pan or frying pan with the remaining 2 tablespoons sugar and 2 tablespoons water. Simmer gently until tender, then cook over a high heat until the orange segments begin to caramelize. Cool thoroughly on a sheet of waxed paper.
To serve, carefully remove the paper collar from around the soufflé and put the dish on a serving plate. Arrange the caramelized orange segments on top of the soufflé and add a few stems of fresh red currants.
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