Step 2 Melt butter in small saucepan over medium-low heat. Stir in flour and salt; cook for 1 minute. Add cream; bring to boil. Remove from heat. Stir in orange rind and juice. Beat egg yolks with electric mixer on high speed for 5 minutes. Gradually add orange mixture; mixture; mix well. Stir in almonds. Set aside.
Step 3 Beat egg whites in large bowl with electric mixer until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Fold orange-almond mixture into egg whites. Pour into ungreased 6 cup (1.5 L) soufflé dish. Bake in preheated 325 °F (160 °C) oven for 40 minutes. Meanwhile, make the Strawberry-Orange Sauce.
Instructions (Strawberry-Orange Sauce)
Step 1 Combine sugar, cornstarch and salt in small saucepan. Stir in orange juice. Cook over medium heat until mixture thickens and boils. Remove from heat; stir in strawberries. Cover saucepan. Let sauce stand at room temperature until serving time. Serve with Toasted Almond Soufflé. Makes 1-1/4 cups (300 mL).