|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)|
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.