Lemon-Orange Souffle - cooking recipe

Ingredients

1 can condensed milk
2 oranges, peeled segmented
2 oranges, juice of
4 lemons, juice of
2 tablespoons gelatin powder
1 cup cream
1 cup cold milk
1 tablespoon powdered sugar
candied lemon peel (for topping if desired)
orange rind (for topping if desired)

Preparation

Keep aside 5-6 segments or orange for topping.
Beat chilled cream till stiff, remove half cup in a cold bowl.
Add sugar to this cream, mix well, put in star nozzled piping bag.
Refrigerate for topping.
Refrigerate remaining cream too, till required.
Sprinkle gelatine over 1/2 cup water, keep for 5 minutes.
Heat over very slow or indirect heat, stirring till gelatine dissolves.
Do not allow mixture to boil.
Keep aside to cool.
Mix milk, condensed milk, juice, and whip till well blended.
Add broken orange segments.
Mix in whipped cream, kept aside.
Pour into a pudding or glass shallow dish.
Chill in freezer till well set.
Decorate with sweetened whipped cream, candied peel and orange segments.
Serve well set and chilled.