Orange Ice Cream Souffle’

Beat the egg yolks with half of the sugar until creamy.

Stir in the soaked and well squeezed gelatine.

‘Warm in a water bath, stirring continuously.

The amount must become thick enough to easily coat a spoon. This process is called in the same way in the jargon “pull off to the rose”.

Remove from heat and stir in strained orange juice and orange liqueur.

Transfer to a large wide-mouthed jug and chill in the refrigerator for about 1/2 hour.

The mixture should then have a syrup-like consistency.

Beat the egg whites with the remaining sugar until stiff.

Fold the whipped cream into the cooled orange mixture.

Stir in cream with sugar.

‘Transfer to souffle molds and freeze.

Turn out of the mold onto plates.

Garnish with berries, orange fillets and pistachios and dust with cocoa powder.

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