Beat the egg yolks with an electric mixer, or by hand. Place the orange and lemon rind into a saucepan and add the caster sugar, Benedictine and 4 tablespoons of water and reduce. Add this hot syrup in a thin stream, stirring continuously to the beaten egg yolks and beat them for a further 10 minutes. Stiffly whip the cream and with a wooden spoon fold it into the egg yolk mixture. Place a circle of sponge on the base of the souffle dish and drizzle with Benedictine. Pour it into the previously chilled souffle dish and freeze for a minimum of 4 hours. Remove from freezer and remove paper collar. Sift cocoa powder over the top and decorate. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (591g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1008 (49%)|
|Amt Per Serving||% DV|
|Total Fat 112g||149 %|
|Saturated Fat 69.7g||349 %|
|Monounsaturated Fat 32.4g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 413.5mg||127 %|
|Sodium 162.1mg||6 %|
|Potassium 297.4mg||8 %|
|Total Carbohydrate 266.1g||78 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 265.8g|
|Protein 6.8g||10 %|
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Calories per serving: 2045
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