Beat egg whites till stiff, whip cream. Set both aside. Prepare a soufflé dish with a collar.

In a saucepan, cook cranberries with orange juice until berries pop. Remove from heat and drain all but 1/4 cup liquid off. Add sugar & Grand Marnier. Puree. Sprinkle the gelatin over the puree. Leave to cool.

In the top of a double boiler, heat egg yolk and caster sugar. Beat for 5 minutes till starts to thicken. Remove from heat and stir in berry mixture. Transfer to a bowl set inside another bowl half filled with ice. Mix 2-4 minutes until thickened and remove from ice-filled bowl.

Fold whipped cream and beaten egg whites into mixture. Transfer to souffle dish. Cover with waxed paper. Chill for at least 4 hours.