Vegan Grand Marnier Souffle

Pour the aquafaba into a small saucepan and simmer over medium heat until reduced to 160ml — it should look slightly viscous and pale gold. Transfer to a bowl.

Refrigerate the reduced aquafaba for at least 30 minutes until completely cold — warm aquafaba will not whip to stiff peaks.

Brush four 200ml ramekins with softened vegan butter using upward strokes, then coat the interiors evenly with caster sugar, tapping out any excess. Place on a baking tray and refrigerate.

Preheat the oven to 200°C, or 180°C for a fan oven, or 400°F. Position a rack in the lower third of the oven — do not open the oven once the souffles are inside.

Combine the orange juice, cornflour and agar-agar powder in a small saucepan, whisking until the cornflour is fully dissolved with no lumps.

Add the coconut cream, 75g of the caster sugar, Grand Marnier, orange zest, vanilla extract and sea salt to the saucepan. Whisk over medium heat for 3–4 minutes until the mixture thickens to a pudding-like consistency and begins to bubble at the edges, then remove from heat.

Allow the orange base to cool to room temperature, about 8 minutes.

Beat the cold aquafaba and cream of tartar in a stand mixer or with a hand mixer on medium-high speed for 2 minutes until foamy, then increase to high speed.

Gradually stream in the remaining 75g of caster sugar one tablespoon at a time while beating on high speed for 6–8 minutes until the meringue holds stiff, glossy peaks that don't droop when the whisk is lifted.

Fold one-third of the meringue into the cooled orange base using a flexible spatula, cutting down to the bottom and sweeping up — this loosens the base.

Add the remaining meringue in two additions, folding gently until just combined with no white streaks visible.

Working quickly, spoon the mixture into the prepared ramekins, filling to within 3mm of the rim. Run your thumb around the interior edge of each ramekin to create a shallow channel — this helps the souffle rise straight.

Bake on the lower rack for 12–14 minutes until the souffles have risen 2–3cm above the rim and are set on top with just a slight wobble at the centre. Serve immediately at the table.