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Ingredients
- 2 env unflavored
- Â Â Gelatin
- 3/4 c. Sugar, divided
- 8 ounce Semisweet chocolate,
- Â Â Coarsely minced
- 2 tsp Vanilla custard sauce
- Â Â Whipped cream
- Â Â Toasted almonds
- 1/4 tsp Salt
- 5 x Large eggs, separated
- 1 c. Water
- 1/4 c. Frzn orange juice
- Â Â Concentrate
- 1 tsp Grated orange peel
- 2 c. Eggnog
- 1 Tbsp. Rum extract
- 1/4 tsp Cream of tartar
- 2 c. Whipping cream,divided
- Â Â Orange slice
Directions
- Mix gelatin with 1/4 c. of the sugar and salt.Beat egg yolks with water and orange juice concentrate.Add in to gelatin mix.Stir over low heat till gelatin is completely dissolved,5 to 8 min.Remove from heat. Add in orange peel,eggnog and rum extract.Chill,stirring occasionally, till mix mounds slightly when dropped from a spoon.Beat egg whites with cream of tartar till frothy;gradually add in remaining sugar and beat till soft peaks form.Mix in gelatin mix. Whip 1 1/2 c. of the cream till soft peaks form;fold into gelatin mix.Pour into 1 quart. 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 which it fits snugly. Refrigeratetill set,at least 6 hrs.Remove collar.Whip remaining 1/2 c. cream till stiff;garnish with whipped cream and orange slice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 6 servings | |
| Calories 590 | |
| Calories from Fat 358 | 61% |
| Total Fat 41.47g | 52% |
| Saturated Fat 24.01g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 293mg | 98% |
| Sodium 255mg | 11% |
| Potassium 619mg | 18% |
| Total Carbs 52.42g | 14% |
| Dietary Fiber 6.4g | 21% |
| Sugars 40.1g | 27% |
| Protein 15.55g | 25% |
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