Recipe - Orange-Eggnog Souffle

2 Envelopes unflavored
Gelatin
Three fourths cup Sugar, divided
8 ounce Semisweet chocolate,
Coarsely chopped
2 teaspoon Vanilla custard sauce
Whipped cream
Toasted almonds
One fourth teaspoon Salt
5 Eggs, separated
1 cup Water
One fourth cup Frozen orange juice
Concentrate
1 teaspoon Grated orange peel
2 cup Eggnog
1 tablespoon Rum extract
One fourth teaspoon Cream of tartar
2 cup Whipping cream,divided
Orange slice

Mix gelatin with One fourth cup of the sugar and salt.Beat egg yolks with water
and orange juice concentrate.Add to gelatin mixture.Stir over low heat
until gelatin is completely dissolved,5 to 8 minutes.Remove from heat. Add
orange peel,eggnog and rum extract.Chill,stirring occasionally, until
mixture mounds slightly when dropped from a spoon.Beat egg whites with
cream of tartar until frothy;gradually add remaining sugar and beat until
soft peaks form.Fold in gelatin mixture. Whip 1 One half cups of the cream until
soft peaks form;fold into gelatin mixture.Pour into 1 qt. souffle dish with
collar.To make collar,tear off 4" piece of foil 4" longer than the
circumference of the dish.Fold it in thirds lengthwise.Place around top of
dish and tape it together so that it fits snugly. Chill until set,at least
6 hours.Remove collar.Whip remaining One half cup cream until stiff;garnish with
whipped cream and orange slice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini