| Orange | 4 nos |
| Eggs | 4 nos |
| Orange rinel | 1 Tsp |
| Orange essence | few Drops |
| Corn flour | 1 1/2 tabsp |
| fresh Cream | 250 gms |
| Gelatne | 1 1/2 tabsp(11 gm per packet) |
| sugar | 1 1/2 cups (1 1/2 cup sugar to be powedered) |
| Milk | 1/2 lt |
| Coriander Powder | 10gms |
Peal oranges, remove the skin, seed, and make it into small
segments. Separate the egg yolk's & whites.
Make a thick custard with milk corn flour, galative, 1 cup sugar
and egg holk in a double boiler or milk cooker ( or a vessel of
water & the vessel above that ).
Transfer the custand into another dish and keep it on ice or
very cold water to cool.
When custand is cooled, add orange segments, orange essence,
orange rind and fresh cream.
Beat egg white add the
balance powedered sugar till it is right and fluffy.
Fold in the egg white into the custard.
Pour the soufle into a glass dish or a soufle dish and keep it
in the fridge to set.