Preheat oven to 220°C. Grease and sugar 4 mini ramekins. Mix together the marmalade and orange juice. Whisk egg white, bicarbonate soda and pinch of caster until soft peaks and glossy. Fold through marmalade until just combined, spoon in ramekins, level top, run finger around edge to clean edges. Place on a tray and bake until risen, (5-10 minutes)
First prepare the whisky fondant centre by boiling water, sugar cocoa. Add the whisky and cream and re-boil for 3-4 minutes, strain and chill. Prepare the mousse by whisking yolks and sugar until pale; whisk in the melted chocolate followed by the whipped cream then whisked whites. Pipe into small ring moulds ¾ high then make a small well in the centre and fill with chocolate fondant sauce, seal with the remaining mousse, chill overnight.
Prepare a dark direct caramel with the caster sugar then add hot water and marmalade. Boil julienne of orange for 5 minutes, refresh under cold water then add to caramel. Allow to cool.
Place all the ingredients in a pot and bring to the boil. In a small bowl combine 15g corn flour, 90g caster, 60g water then whisk into the chocolate mixture, simmer and cook out for 5mins, allow to cool.
Boil cream with 35g basil and orange zest, remove from heat and infuse for 30 minutes. Whisk yolks and sugar then pour over hot cream, cook to 85°C. Cool rapidly in ice water bath, blend with the remaining basil until smooth. Strain through fine sieve and churn in ice cream machine.