*  Exported from  MasterCook  *
 
                   Orange Souffle (Frozen Gelatin) 1898*
 
 Recipe By     : Leilah Bernstein, LA Times 07/15/98 (wed)
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Sweets                           !Editing
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       unflavored gelatin -- (1/4-oz)
    1      cup           orange juice
      1/2  cup           boiling water
    1      cup           sugar
    3                    egg yolks
    1      cup           heavy whipping cream -- whipped
 
 Soak gelatin in 1/2 cup orange juice 5 minutes. Stir in boiling water to
 dissolve gelatin.
 
 Mix remaining 1/2 cup juice with sugar in heavy pot and cook over high heat
 until thin syrup forms, 5 to 7 minutes.
 
 Stir beaten yolks into gelatin mixture. Stir in hot syrup and continue
 stirring until outside of bowl begins to cool.
 
 Refrigerate. When mixture begins to set, gently fold in whipped cream and
 refrigerate until firm.
 
 [8 servings. Each serving: 238 calories; 15 mg sodium; 143 mg cholesterol;
 13 grams fat; 29 grams carbohydrates; 2 grams protein; 0.03 gram fiber. ]
 
 * * * Cook’s Tips. When raw eggs are called for in a recipe, there are a
 couple of methods a cook can use to make the eggs safer. Here are two
 methods The Times Test Kitchen uses to heat egg yolks before using them in
 recipes that traditionally use raw yolks.
 
 Stove-Top Method: Heat 2 egg yolks over very low heat in saucepan with 1/4
 cup of the most acidic liquid called for in the recipe. The acidity in
 vinegar and citrus juice helps prevent the yolks from curdling. Stir the
 yolks constantly until they thicken like lemon curd, 3 to 4 minutes. If
 using cooking thermometer, check that yolks are heated to 160 degrees or to
 140 for 3 1/2 minutes.
 
 
 Notes: This is not the baked souffle you might expect but a frozen gelatin
 dessert. Note that the yolks cook when hot syrup is stirred into the
 gelatin mixture. It is vital that the syrup be hot when added to the yolks
 so that the yolks cook enough to kill the pathogens that can cause
 food-borne illnesses. To make the eggs even safer, see Cook’s Tips.
 SOURCES: Taken from Los Angeles Sunday Times Illustrated Magazine Section,
 May 1898 ; reprinted in article “Times Past: Orange Country,” By Leilah
 Bernstein !We got this recipe from the LA Times. Mastercook editing by
 kitpath@earthlink.net
 
 
 
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