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1
Lightly butter 6 (4-ounce) souffle dishes and dust with 1 tablespoon of the sugar, knocking out any excess.
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2
Make collars from aluminum foil strips or pieces of parchment paper and wrap around the dishes so that the upper edges are 1-inch above the tops.
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3
Secure with string and set aside.
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4
In a medium heatproof bowl, beat the egg yolks with 1/4 cup of the remaining sugar and 1/2 teaspoon of the orange zest.
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5
Whisk in the Grand Marnier and place the bowl over a pot of barely simmering water and cook, whisking constantly, until the mixture is thick and light in color like whipped cream, 4 to 5 minutes.
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6
Remove from the heat.
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7
In a large bowl, beat the egg whites with the salt until foamy.
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8
Beating, gradually add the remaining 1/4 cup sugar until glossy peaks are formed.
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9
Set aside.
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10
In a third bowl, beat the cream until it forms soft peaks.
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11
Gently fold the whipped cream into the egg yolk mixture, and then fold in the meringue.
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12
Spoon the mixture into the prepared souffle dishes, leveling off the tops.
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13
Freeze until the souffles are set, at least 4 hours or overnight.
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14
To serve, remove the foil collars from the dishes and place each on a dessert plate.
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15
Garnish each portion with orange zest strips and serve cold.
