Blow away your guests with featherweight soufflés to punctuate your dinner party with a wow.
- 2½ tbsp orange marmalade
- 40 ml Grand Marnier
- Squeeze of lemon juice
- For greasing: softened butter
- 1½ tbsp caster sugar, plus extra for dusting
- 120 ml eggwhite (about 4)
- For dusting: pure icing sugar
Spiced orange custard
- 300 ml pouring cream
- 3 cinnamon quills
- 1 vanilla bean, split and seeds scraped
- ½ tsp finely grated nutmeg
- Finely grated rind and juice of 1 orange
- 3 egg yolks
- 40 gm caster sugar
- 30 ml Grand Marnier
- 1For spiced orange custard, bring cream, spices and orange rind to a simmer in a saucepan over medium-high heat. Leave to infuse for 15 minutes, then return to the boil. Whisk yolks, sugar and orange juice in a bowl until pale, pour in cream mixture, whisking to combine. Return to pan and stir continuously until thick (4-5 minutes). Strain into a bowl, whisk in Grand Marnier and refrigerate until chilled.
- 2Preheat oven to 220C (no fan). Stir marmalade and Grand Marnier in a small saucepan over low heat until melted. Stir in lemon juice and set aside to cool. Butter four 200ml ovenproof ramekins and dust with sugar. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add caster sugar, whisking continuously until glossy. Fold in marmalade mixture to just combine, spoon into ramekins, level tops with a spatula and run your finger around the edge of each ramekin to clean (this helps the soufflés rise). Bake until well risen and golden (8-10 minutes). Dust with icing sugar and serve with the orange custard.