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Wash the oranges before grating the rind. Place juice, rind and half the sugar
into a pot and bring to the boil. Cool. Add juice mixture to egg yolks, mix, return to pan,
heat gently until mixture just thickens (don’t take mix over 60 C, or eggs will scramble).
Place into a clean bowl to cool, stir in Grand Marnier.
Brush 3 x 200ml soufflé dishes with an oil such as grape seed oil, and
sprinkle with caster sugar to prevent the soufflés sticking, making sure you go
all the way to the top of the mould, so soufflés rise evenly.
Whisk the egg whites until they form firm peaks, adding castor sugar gradually until
dissolved. Add a small amount of egg whites to orange mix to lighten mix.
Gently fold the cooled orange juice mixture through the rest of the egg whites.
Fill each soufflé dish to the top of the pot and smooth surface with a palette knife.
Sprinkle with caster sugar. Place on a flat tray and cook at 150 - 170 for 10-15minutes,
Or until risen and looks dry around the edge. Dredge with icing sugar and serve immediately.