Grand Marnier soufflé

Ingredients :

• 4 eggs, separated
• ¼ cup caster sugar
• 1 tspn imitation vanilla essence
• ½ cup Grand Marnier
• 1 tbsp grated orange rind
• 1 cup orange juice
• 1 tbsp gelatine
• ¼ cup water
• 1¼ cups cream, whipped
• whipped cream, extra
• toasted flaked almonds
• glacé orange slices, to decorate
• brandy snaps to accompany soufflé

Preparation and Cooking Instructions

1. Cut pieces of aluminum foil 5cm longer than the circumference of a deep 18cm (6 cup capacity) soufflé dish. Fold foil in half length ways. Wrap foil around the outside of soufflé dish; it should extend 5cm above the rim. Secure with string. Lightly grease the base and side of soufflé dish and foil with vegetable oil.
2. Beat egg yolks, sugar, essence, Grand Marnier, orange rind and juice together in a glass bowl over barely simmering water until mixture thickens. Sprinkle gelatine over water in a small bowl. Stand in hot water; stir until dissolved. Add to egg mixture. Chill mixture over ice, stirring occasionally until mixture begins to set.
3. Place egg whites in small dry mixer bowl. Beat until stiff peaks form. Fold in cream and gelatine mixture. Spoon into prepared soufflé dish. Refrigerate several hours or overnight until firm.
4. To serve, carefully remove collar from dish, decorate top of soufflé with extra whipped cream, toasted flaked almonds and glacé orange slices. Serve with brandy snaps or other sweet biscuits.
5. Cooks notes : The foil collar holds the soufflé in place above the dish until it has set. Remove it carefully. Working with gelatine is not difficult if you follow a few simple rules. First sprinkle the gelatine over cold water. This will soften it and prevent lumps from forming. Then stand the bowl of softened gelatine in hot water and stir until it has dissolved. Grand Marnier is a French liqueur with an orange flavor.