Prepare Marmalade Sauce:

  • Whisk together the marmalade, apricot nectar and orange liqueur in a small saucepan. Bring to simmering. Stir together the cornstarch and water in a small bowl. Stir into the saucepan; cook, stirring occasionally, for 2 minutes or until the sauce is thickened. Cover the saucepan and set aside.

  • Heat oven to 350°F.

Prepare the soufflé(s):

  • Lightly coat a 6-cup soufflé dish or six 1-cup soufflé dishes with nonstick vegetable-oil cooking spray. Add sugar to the dish(es), shaking to coat the sides and bottom evenly; tap out the excess sugar.

  • Place the egg whites, salt and lemon juice in a medium-size bowl.

  • Beat the egg yolks in a medium-size bowl until light in color, about 3 minutes. Beat in 1/2 cup of the sugar, the marmalade, lime juice, liqueur and lime rind until light and fluffy, about 2 minutes.

  • With clean beaters in a clean medium-size bowl, beat the egg whites until foamy. Beat in remaining 1/4 cup of the sugar until soft peaks form. Fold the whites into the yolk mixture just until combined. Scrape into the prepared soufflé dish(es). Place the large soufflé dish in shallow roasting pan; pour enough boiling water into roasting pan to reach a depth of 2 inches. (The small soufflé dishes can be baked directly on a baking sheet in the oven, without a water bath.)

  • Bake in 350°F oven for 40 to 50 minutes for the large soufflé dish, 20 to 25 minutes for the small soufflé dishes, or until the soufflé is puffed and lightly golden.

  • Dust top(s) of soufflé(s) with powdered sugar. Serve immediately with the marmalade sauce. Garnish with candied flowers if you wish.

Nutrition Facts

293 calories; 5 g total fat; 213 mg cholesterol; 153 mg sodium. 56 g carbohydrates; 6 g protein;