Put the orange juice in a bowl, and sprinkle the gelatine on top. When it has softened, heat gently over a pan of hot water, and stir until the gelatine has dissolved. Cool. Whip the cream until firm, and fold in the curd and gelatine mixture. Whisk the egg whites with the caster sugar until firm, and fold into the mixture. Prepare a souffle dish with a greased paper collar, and pour in the mixture, which will more than fill the dish but be held in place by the collar. Chill the souffle until set. Carefully remove the collar and serve. Twists of orange zest, crystallized orange, mint leaves, toasted flaked almonds, etc. can be used to garnish.
© 2000 Frances Bissell. All rights reserved.