2 ¼ ounce envelopes unflavored gelatin
1 cup sugar
1/8 teaspoon salt
4 egg yolks
2 ½ cups fresh orange juice, divided
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
1 cup orange sections, halved, with membrane removed
2 cups heavy cream, whipped
Chicken Salad:
1 cup mayonnaise
1/8 teaspoon wine vinegar
½ cup heavy cream
salt, to taste
white pepper, to taste
3 cups diced cooked chicken breasts
1 ½ cups diced celery
toasted sliced almonds
Combine gelatin, sugar, and salt in a saucepan. Beat egg yolks and one cup orange juice; stir into gelatin mixture. Cook over medium heat, stirring constantly until mixture begins to boil. Remove from heat and stir in orange and lemon peels, remaining orange juice, and lemon juice. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Fold in orange section s and whipped cream. Pour into a two-quart ring mold. Chill until set. To make chicken salad, blend mayonnaise, vinegar, heavy cream, salt, and pepper. Combine mixture with chicken and celery. When ready to serve, unfold orange soufflé ring. Spoon chicken salad into center of ring. Garnish with toasted almonds.
Recipe from Atlanta Cooknotes