Orange Souffles

Squeeze lemon. Rinse oranges in hot water, rub dry, remove top third of each orange, squeeze juice from orange tops and use knife to cut a segment of orange peel without white fruit skin. Cut segment of orange peel into fine zest and set aside for garnish. Use spoon to remove orange pulp, gently mash pulp with orange juice and pass through sieve. Dry hollowed-out orange shells with paper towels. Weigh about 150 grams (approximately 2/3 cup) of orange pulp and mix with lemon juice, vanilla sugar and 1-2 cl (approximately 1/8 cup) orange liqueur. Soak gelatin in cold water, dissolve dripping wet gelatin in small pot, then stir in orange mixture. Refrigerate orange mixture until edges become jelly-like. Stir orange mixture again, beat cream and add to orange mixture. Pour orange cream into hollowed-out oranges and refrigerate for 3-4 hours, until mixture is firm.

Wash and halve grapes and Cape gooseberries and marinate with orange zest and remaining liqueur for 20 minutes. Spread fruit across 4 dessert plates.