1 pint orange juice, about ½ oz
gelatine, 2 tablespoons sugar, 2 eggs.
Soak the gelatine in the orange
juice for 30 minutes, put the
orange juice in a saucepan with the
sugar and as soon as it starts to
boil take it off the fire and pour
gently through a strainer over the
well-beaten yolks of eggs. Stir well,
and leave to cool. Add the stiffly
beaten whites and fold them into
the soufflé. Leave in the
refrigerator to set, and put
whipped cream flavoured with
sherry on top before serving.
ESH ES SERAYA or PALACE BREAD (an