Orange Ice with Caramel
Beat egg whites until fluffy. Whisk egg yolks, sugar and vanilla over warm water bath, cool in cold water bath and add orange marmalade and Grand Marnier. Fold in egg whites.
Soften gelatine in cold water, squeeze, dissolve in lukewarm orange juice and quickly stir into egg mixture.
Fold about 1/3 of whipped cream into egg mixture, add the rest. Quickly pour into prepared ramekins and freeze for at least 4 hours.
Sprinkle with brown sugar and caramelize with a Bunsen burner (or under a broiler, watching carefully).