120 mleggwhite (about 4)1½ tbspcaster sugar, plus extra for dustingFor greasing:butterBurnt orange marmalade500 ml(2 cups) unstrained, freshly squeezed orange juice (about 5 oranges), pips reservedRindof 1½ oranges, cut into julienne400 gmraw caster sugar20 mlGrand Marnier, plus extra to thinGrand Marnier cream125 ml(½ cup) pouring cream2 tbsppure icing sugar, sifted1 tbspGrand Marnier
For burnt orange marmalade, combine orange juice, rind, reserved pips and 500ml water in a saucepan. Bring to the boil, then reduce heat to low and cook until rind is soft and liquid is reduced to 500ml (45 minutes-1 hour). Add sugar, cook over low-medium heat until marmalade is thick and starting to catch on the base of the pan a little, stirring only if marmalade becomes too dark; this gives it a caramelised flavour (10-15 minutes). Set aside to cool, then stir through Grand Marnier, adding more if necessary to thin to marmalade consistency. Makes about 300ml. Marmalade will keep refrigerated in an airtight container for up to three weeks.
Preheat oven to 220C. Butter four 200ml-capacity ovenproof ramekins and dust with sugar. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add sugar, whisking continuously until glossy. Add 2 tbsp marmalade, fold until just combined, do not overwork. Spoon into ramekins, level tops with a spatula and run your finger around edge of ramekin to clean edges. Place on an oven tray and bake until risen and golden (5-10 minutes).
Meanwhile, for Grand Marnier cream, whisk ingredients in a bowl until soft peaks form, then transfer to a serving bowl. Serve soufflés straight from the oven with cream and extra marmalade to the side.