Preheat the oven to 190'C.
Mix the cornflour with 2 tablespoons of the orange juice.
Pour the remaining orange juice into a saucepan and place on a high heat. Reduce the orange juice by half. Stir in conflour mix and then return the pan to the heat. Cook until the mixture thickens and then whisk in the Grand Marnier. Allow this mixture to cool completely.
Soften the butter for lining and brush the inside of the ramekins in an upwards motion. Dust with the caster sugar and place in the fridge.
Whisk the egg whites until they are foaming and then add the sugar. Continue whisking until you have stiff peaks.
Whisk 1/3 of the meringue mixture into the cooled orange flavoured base making sure the mixture is smooth. Fold in the remaining egg whites.
Fill the ramekins with the souffle mix, smooth the top with a palette knife and then wipe away a 2 mm band of the mix from the edges of the ramekin. Bake for 10-12 minutes depending on the size of the ramekin.
Serve immediately with a dusting of icing sugar.
«Serve your souffles immediately to ensure that they are still well risen!»