Sour Orange and Brandy Soufflé ("Soufflé of Sours and Cachaça")

In a large saucepan, combine the egg yolks, sugar, rind, and juice

Add the cachaça and orange liqueur

Cook over low heat, stirring until it thickens slightly (just enough to cover the spoon), but do not let it boil

Place in a bowl and put it in the refrigerator, stirring until it cools

In a large bowl, beat the egg whites with a pinch of salt

Add 1 cup of sugar gradually, 2 tablespoons at a time, beating until stiff peaks form

Gently add the mixture to the eggs yolks

Place in an ungreased soufflé dish and refrigerate for 8 hours or overnight

Remove from the refrigerator about 30 minutes before serving

Garnish with fruit and return to the refrigerator until ready to serve

Serves 6-8 people.