Step by step
1 For burnt orange marmalade, combine 500ml (2 cups) fresh orange juice, 2 tbsp julienned orange rind, reserved pips from 1 orange 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 (45 minutes-1 hour). Stir in 400gm caster sugar and 1 tsp jamsetta. Cook over low-medium heat until marmalade is thick and starting to catch on the base of the pa, stirring only if marmalade becomes too dark (10-15 minutes). Set aside to cool, then stir through 20ml Grand Marnier, adding more if necessary to thin to marmalade consistency. Makes 300ml.
2 For Grand Marnier cream, whisk 125ml (½ cup) pouring cream, 2 tbsp sifted pure icing sugar and 1 tbsp Grand Marnier in a large bowl until soft peaks form. Transfer to a serving bowl and refrigerate until ready to serve
3 Preheat oven to 220°C. Using a pastry brush, coat base and side of four 200ml-capacity copper pots or straight sided ovenproof ramekins with soft butter. This will ensure soufflé has an even rise when baking; dust base and sides with caster sugar and shake off excess.
4 Whisk 4 egg whites with a pinch of cream of tartar in an electric mixer until soft peaks form, then gradually add 2 tbsp caster sugar, whisking continuously until glossy. Add 2 tbsp marmalade, fold until just combined, do not overwork
5 Spoon mixture into copper pots or ramekins, level tops with a spatula and run your finger around edge of pot or ramekin to clean edges. Place on an oven tray and bake until risen and golden (8-10 minutes). Serve soufflés straight from the oven with cream and marmalade on the side.