2 cups of heavy cream
1 1/2 liters of whipped cream, slightly softened
1/4 cup of orange liqueur
2 tablespoons of grated orange peel
1/2 cup of crushed coconut cookies, ground in a blender
1 orange slice with peel
2 cups of heavy cream
1 1/2 liters of whipped cream, slightly softened
1/4 cup of orange liqueur
2 tablespoons of grated orange peel
1/2 cup of crushed coconut cookies, ground in a blender
1 orange slice with peel
On the day before, prepare an orange soufflé mold by cutting a 60 cm wide strip of vegetable paper, folding it in half to make it double and wrapping it around the mold, leaving a 7.5 cm border outside the mold
Secure with a small piece of adhesive tape
In a large bowl, beat heavy cream in an electric mixer until it reaches the point of whipped cream
Reduce speed and add whipped cream, orange liqueur, grated orange peel, and half of the crushed cookies
Mix well and pour into the soufflé mold
Cover with aluminum foil or parchment paper and refrigerate for 4 hours or more until firm
When serving, remove the foil (part of the soufflé will remain above the mold edges) and let it rest at room temperature for 15 minutes
Dust with the remaining crushed cookies to form a ring and garnish with an orange slice with peel in the center
Yield: 12 servings
