Mix the gelatin n3 tblspn of water and warm on
a slow flame until it dissolves. Add the Orange squash. Beat the cream.
Beat the Egg-whites stiffly. Gradually beat in the sugar. Add 1 teacup of
the beaten cream and orange squash mixture. Pour into a soufflé dish and
chill. Beat the remaining cream with cream. Decorate the soufflé with
this beaten cream and grated chocolate.
