This light-as-air, luscious orange souffle is a totally fail-safe dessert souffle that you'll never have to worry about 'deflating' if you open the oven door too soon!

Chilled Orange Souffle

1 (1/4-ounce) envelope unflavored gelatin
3/4 cup granulated sugar
3 large egg yolks
1 tablespoon finely shredded orange peel
1/2 cup orange juice
1/3 cup water
3 large fresh egg whites*
1 cup whipping cream
Orange peel, cut into long, thin strips (optional)

1. In a medium saucepan stir together gelatin and sugar; set aside.
2. In a small mixing bowl combine egg yolks, shredded orange peel, orange juice, and water; stir into the gelatin mixture. Cook and stir over medium heat until thickened and bubbly. Chill in refrigerator until partially set (mixture should be the consistency of unbeaten egg white), stirring occasionally.
3. In a medium mixing bowl, beat egg whites until stiff peaks form.
4. In a small mixing bowl beat whipping cream until soft peaks form.
5. Fold the beaten egg whites and whipped cream into the thickened orange mixture.
6. Spoon the mixture into a 1 1/2-quart soufflé dish.
7. Chill about 6 hours or until set.
8. Garnish with strips of orange peel, if desired.

Makes 6 servings.

*Note: Please exercise caution when using raw eggs that are uncooked in prepared food (see Food Safety). We suggest using a pasteurized egg white product for this recipe.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.