Sorbet of Orange Juice

Grease a refrigerator-safe mold with butter to make a soufflé

Form a collar, all around the edge, with plastic wrap folded over, leaving about 5 cm of excess

Tie with string and secure with tape

Place the mold in the freezer while preparing the dessert

In a saucepan, combine sugar and water, stirring only until the sugar dissolves

Add 1 tablespoon of grated orange zest and let it come to a boil

Foam until the mixture reaches the soft-ball stage

Beat egg whites until stiff peaks form

Slowly pour the hot syrup over the egg whites, beating continuously

Continue beating until the mixture is smooth and thickens

Add 1/4 cup of orange liqueur and beat well

Beat heavy cream until firm, then add 1 tablespoon of grated orange zest and 1 tablespoon of orange liqueur

Mix with the soufflé, stirring carefully

Place in the prepared mold and smooth the surface

Cover with plastic wrap and refrigerate or freeze for at least 6 hours, or until set

When serving, remove the collar and garnish with orange peel

Serves 8.