Cointreau Souffle - cooking recipe

Ingredients

For the souffles
4 eggs, separated
1/2 cup confectioners' sugar
1/4 cup orange juice
1 orange, zest of, grated
1 tablespoon pure vanilla extract
2 tablespoons Cointreau liqueur
For the syrup
1/2 cup orange juice
1/4 cup orange marmalade
2 teaspoons lemon juice
1/4 cup sugar

Preparation

Preheat oven to 350 degrees. Heavily butter 6 1/2 -cup capacity ramekins.
Beat the egg yolks with the confectioner's sugar, and the orange juice and zest until thick and creamy. Add the vanilla and cointreau and beat well. In a separate bowl, beat the egg whites until sof peaks form. Carefully fold them into the egg yolk mixture. Divide among prepared ramekins and place them on a rimmed baking pan; bake for 15 minutes or until puffed and golden.
Meanwhile, place all the ingredients for the syrup in a medium saucepan. Mix well and cook over medium heat for 5 minutes. Pour through a fine sieve into a clean saucer and serve with souffles.