Serves: 12
Total Calories: 323

2 envelopes unflavored jello
3/4 cup orange juice, divided
6 eggs, separated
1 grated rind of 2 oranges and 1 lemon
2 cups sugar, divided
1/4 cup grand marnier
1/4 cup lemon juice
1 salt to taste
2 1/2 cups whipping cream

Cut a piece of wax paper long enough to serve as collar of soufflé dish. Fold paper into halves, oil inside, and tie around dish. Soften gelatin in 1/2 cup orange juice in small bowl. Place in hot water; stir until gelatin dissolves. Combine remaining orange juice with egg yolks, orange rind, lemon rind, 1 1/4 cups sugar, liqueur, lemon juice, and salt in heavy saucepan; mix well. Cook until sugar dissolves and mixture coats spoon; remove from heat. Beat in gelatin mixture. Cool over ice or in refrigerator just until mixture is syrupy.

Beat egg whites in mixer bowl until soft peaks form. Add remaining 3/4 cup sugar gradually, beating until stiff peaks form. Reserve a small amount of whipped cream for topping. Fold remaining whipped cream and beaten egg whites into gelatin mixture. Spoon into prepared dish. Chill overnight or until firm. Remove collar carefully. Pipe reserved whipped cream into rosettes on top; garnish with candied violets.

Nutritional Facts:

Serves: 12
Total Calories: 323
Calories from Fat: 180

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