Instructions: Peel the oranges and cut out the segments. Prepare 6 individual souffle dishes that are about 8cm in diameter and 3.5cm deep. Heat the oven to 220C.
Separate the 2 whole eggs. Mix together the 2 egg yolks, the quark, lemon zest, 21/2tsp of cornflour, the rum and half of the icing sugar in a bowl.
In another large clean bowl, whisk the 3 egg whites with the remaining icing sugar to a stiff peak. Stir a spoonful of the whites into the quark mixture to loosen it, then gently fold in the remaining whites with a large metal spoon.
Place 2 ackies in each souffle dish and then divide the souffle mixture among the prepared dishes. Set the dishes in a roasting pan and pour enough cold water into the pan to come half way up the sides of the dish. Place in the oven and bake for 15 minutes or until well risen and golden.
Mix the remaining cornflour with 2 tablespoons of the orange juice. Strain the remaining juice into a saucepan and heat, then stir in the cornflour mixture. Simmer, stirring, until thickened. Just before serving, add the orange segments and heat through. Remove the segments and arrange around the edge of the warmed plates. If using the caramelized orange zest, put a strip on each orange segment. Remove the souffles from the oven and lift them out of the pan of water. Holding each dish in a towel, loosen the sides of the souffle with a small sharp knife and turn it out upside down in the centre of a plate.
Caramelized orange zest: Scrape the zest very thinly from the oranges, being careful not to take any of the white pith. Cut the zest into very thin strips. Blanch the strips of zest in a pan of boiling water for 30 seconds, then drain. Combine the sugar and water in a saucepan (or you can use half water and half grenadine). Bring to the boil, stirring to dissolve the sugar. Add the strips of zest and simmer for about 10 minutes or until the sugar syrup has reduced by about half. Remove from the heat and allow to cool. Leave the zest in the sugar syrup until ready to use.
Spoon the orange sauce around the souffles and serve immediately.
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