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4 egg whites
1 cup whipping cream, whipped
23 cup chopped, toasted walnuts, pecans or almonds, or crumbled English toffee
1 pint vanilla ice cream
2 tablespoons orange juice concentrate, thawed
Oil 6-inch-wide band of waxed paper and tie around 1-quart souffle dish to form collar extending about 2 inches above rim.
Pour brandy in top of double boiler. Sprinkle with gelatin and set over simmering water. Stir constantly until gelatin is completely dissolved.
Combine yolks and 1/2 cup sugar in medium bowl and beat until thick ' and pale yellow’. Blend in pumpkin, orange peel, cinnamon, ginger, mace and cloves. Mix in dissolved gelatin.
Beat egg whites in medium bowl until soft peaks form. Gradually add remaining sugar and beat until stiff and glossy. Fold into pumpkin mixture, then fold in w hipped cream. Spoon into souffle dish and chill until set, at least 8 hours.
Carefully remove collar. Decorate souffle with border of nuts or toffee.
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