Recipe: Helen Corbitt's Cold Orange Souffle

Hi again Cheryl,
After thinking about this, I realized that I also have Helen Corbitt Cooks for Company c 1974. I found the recipe for you:-) It is for Cold Lemon Souffle but at the end of the recipe she adds that you can use the same base for Cold Orange Souffle so here goes...

Cold Lemon Souffle

1 Tbl plus 1 tsp. unflavored gelatin
1/4 c cold water
4 egg yolks
1/2 c lemon juice
1/4 tsp salt
1 c sugar
1 tsp grated lemon peel
1/4 tsp lemon extract
4 egg whites
1 c whipping cream
1 c canned peeled apricots (no pits)

Soften gelatin in cold water. Set aside. Mix egg yolks, lemon juice, salt and 1/2 c sugar. Cook in double boiler until thickened. Stir in gelatin, lemon peel and lemon extract. Cool. Beat egg whites until soft peaks form. Gradually beat in sugar, and beat until stiff. Whip cream. Fold egg whites into custard as it begins to congeal, then the whipped cream. Pour into custard cups and refrigerate. Unmold and serve with sauce of apricots pureed in the blender and sweetened to taste. Or pour into a 1 1/2 quart souffle dish or mold. "I like to put a collar of foil around a 1 quart souffle dish, tie securely, then remove before bringing to the table. This is a delicious souffle to serve cold with any fruit and flavored whipped cream, if you wish."
"You may use the same base for Cold Orange Souffle, using 1/2 c orange juice and 1 Tbl grated orange peel and omitting the lemon extract."
I have never tried this but it certainly sounds fabulous. I sure hope that this is the recipe that you are looking for Cheryl:-)