Instructions: Place water in the top of a double boiler and sprinkle the gelatin over the surface to soften. Beat egg yolks lightly and add them with the salt to the gelatin. Mix well. Place over boiling water and cook, stirring constantly, until gelatin dissolves and the mixture thickens some, about 4 minutes. Remove from heat and stir in orange concentrate. Chill until mixture drops from a spoon into soft mounds. Beat egg whites until stiff but not dry. Gradually beat in the sugar and continue beating until the egg whites are stiff. Fold the whites into the orange mixture. Fold in the whipped cream. Arrange a collar of doubled waxed paper around a 2-1/2 quart souffle dish, 2 inches above the top of the dish. Fasten with tape. Pour mixture into dish and chill until firm. Remove collar and decorate with orange sections.

Yield: 8 to 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.