Put the apricots and peeled orange rind into a pan with 450ml water and gently poach the fruit for 30 minutes until soft.
Meanwhile put the gelatine into a small bowl, pour over the orange juice and leave to soak. When the fruit is soft add the soaked gelatine and stir until dissolved, then puree the fruit, stir in the Hermesetas Granulated and leave to cool and start to set.
Whip three quarters of the cream until it just holds its shape, whip the egg whites then fold them both into the setting apricot puree. Divide the mixture between the dishes. Leave overnight to set and then carefully ease off the paper collars and decorate each soufflé with the remaining cream, whipped and a few slices of dried apricots and angelic pieces.