1. Into a saucepan, put the orange juice, rind and half the caster sugar, then bring
to the boil. (Note: you can also add the orange pulp if you use navel oranges, as they have no seeds.)
2.Separate the eggs and add the orange juice mixture to the egg yolks. Return to the saucepan and continue to heat
gently until the mixture thickens. Remove from the heat and pour into a bowl to cool. When cool, stir in the Grand Marnier.
3.Brush 12 x 200ml soufflé dishes with an oil such as grapeseed oil, and sprinkle with caster sugar to prevent the
4.Whisk the 5 egg whites until they form soft peaks. Slowly add the caster sugar, folding in until dissolved.
5.First add a bit of the egg white mixture to the orange juice mixture and stir it through. Gently fold the cooled
orange juice mixture through the rest of the egg whites.
6.Fill each soufflé dish to just below the top of the pot. Don't overfill, as they will rise in the oven. Sprinkle
with caster sugar. Place on a flat tray and cook in an oven preheated to 150-170°C for 10-15 minutes, or until risen. Dust
with icing sugar and serve immediately.