CHILLED SOUFFLé AU GRAND MARNIER

Steps:

• Lightly oil and chill a 2-quart soufflé dish, or furnish a 1-1/2 quart soufflé dish with an oiled aluminum foil collar.
• In the top of a double boiler, over direct heat, scald the milk. In a mixing bowl, beat the eggs yolks. Pour the milk over the yolks in a steady stream, heating the mixture constantly. Return it to the top of the double boiler and set the pan over simmering water.
• Add the sugar and salt. Cook the custard, stirring constantly, until it thickens and coats a metal spoon. Remove it from the heat.
• Add the gelatin and alcohol, stirring until the gelatin is dissolved.
• Stir in the orange zest. Transfer the mixture to a mixing bowl, allow it to cool, and then chill it until it just begins to set. This is the tricky part; if it chills too long, it will be lumpy.
• With a rotary beater, beat the chilled mixture briefly to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to the prepared soufflé dish. Chill the soufflé for at least 6 hours, or until it is thoroughly set.
• If you wish to offer a sauce, crème anglaise goes well with virtually every chilled soufflé.