Grand marnier souffle negresco

1. In a large bowl, combine the egg yolks and half the sugar; beat until very thick and light in color.
2. In a medium bowl, whip the cream until it holds in soft peaks.
3. Set aside.
4. In another medium bowl, beat the egg whites with the lemon juice until foamy.
5. Gradually add the remaining sugar while continuing to beat until firm but still glossy.
6. Stiri the grand marnier into the egg yolks.
7. Gently fold in the whipped cream, then fold in the egg whites.
8. Spoon the mixture into 6 individual souffle molds, leveling off the tops.
9. Make collars by folding sheets of aluminum foil into strips and wrapping the stips around the molds.
10. The upper edges of the strips should be about 1 inch above the tops of the molds.
11. Secure with string.
12. Fill molds to top of collar.
13. Cover with plastic wrap and freeze.
14. Serve either in the molds, with the foil collar removed, to unmolded onto chilled dessert plates.