Seville Orange Soufflé

• 3 tablespoons orange juice
• 3 teaspoons gelatine
• 450 mls

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 mix