Vanilla and Grand Marnier souffle

For the Creme Patisserie:

1) Remove the seeds from the vanilla pods.

2) Bring milk and vanilla seeds to the boil. Whisk the yolks, sugar and flour together until light and airy.

3) Gradually add the milk to the yolks, whisking continuously. Pass through a sieve to remove the vanilla seeds.

4) Return to your pot, heat to thicken, whisking continuously. Leave to cool in fridge.

For the Vanilla Ice Cream:

1) Remove the seeds from the vanilla pods.

2) Bring the milk, cream, 50g of the sugar and vanilla seeds to the boil. Whisk the yolks and the remaining 50g of sugar until white and fluffy.

3) Gradually add the milk to the yolks. Pass through a sieve to remove the vanilla seeds.

4) Cool and churn in an ice cream maker.

To Finish:

1) Preheat oven to 200 degrees C. Spray a ramekin and line with white sugar.

2) Whisk 60g of egg whites and 40g of white sugar to stiff peaks.

3) Add splash of Grand Marnier to two tablespoons of creme patisserie and whisk through.

4) Fold the stiffened egg whites into the creme patisserie.