1 env. gelatin
1/4 c. cold water
1/2 c. Grand Marnier
4 eggs, separated
1 c. sugar, separated into 2 one-half cups
2 tsp. grated orange peel
1 c. heavy cream, whipped

Sprinkle gelatin over water to soften. Put Grand Marnier, egg yolks and 1/2 cup sugar in top of double boiler. Cook, stirring constantly until thick. Remove from heat. Add gelatin and 1 teaspoon grated orange peel. Cool.

Beat egg whites until soft peaks form. Add 1/2 cup of sugar and beat until stiff. Beat cream until it holds its shape. Mix all ingredients lightly and pour into a souffle dish or glass bowl. Sprinkle remaining orange peel on top and chill.