In small saucepan, melt butter over medium low heat. Stir in flour and salt and cook for 1 minute. Add cream and cook until bubbly for 1 more minute. Remove from heat. Stir in orange rind and juice. Using electric mixer, beat egg yolks on high speed for about 5 minutes. Gradually add the orange mixure and mix well. Stir in almonds. Set aside. In medium bowl, beat egg whites until soft peaks form; continue beating and sprinkle sugar gradually until stiff peaks form. Fold the orange-almond mixture into egg whites. Pour into an ungreased 6 cup (1.5 L) souffle dish. Bake in 325 F (160°C) oven for 40 minutes. Meanwhile, make the Strawberry-Orange Sauce.
In small saucepan, combine sugar, conrnstarch and salt. Sitr in orange juice and cook on medium heat until mixture thickens and bubbles. Remove from heat; stir in butter until melted. Stir in cut-up strawberries. Cover surface of sauce with plastic wrap. Let sauce stand at room temperature until serving time. Serve with Toasted Almond Soufflé. (Makes 1 1/4 cups / 300 mL)