- 120 ml eggwhite (about 4)
- 1½ tbsp caster sugar, plus extra for dusting
- For greasing: butter
Burnt orange marmalade
- 500 ml (2 cups) unstrained, freshly squeezed orange juice (about 5 oranges), pips reserved
- Rind of 1½ oranges, cut into julienne
- 400 gm raw caster sugar
- 20 ml Grand Marnier, plus extra to thin
Grand Marnier cream
- 125 ml (½ cup) pouring cream
- 2 tbsp pure icing sugar, sifted
- 1 tbsp Grand Marnier
- 1For 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.
- 2Preheat 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).
- 3Meanwhile, 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.