Clean and hull berries and puree them. In a small bowl, sprinkle gelatin over the water and let sit to soften.

Whip egg whites to a soft foam and add 1/2 cup of the sugar. Continue whipping until they become silky and hold a nice peak. Transfer this meringue to a bowl and whip the cream to a soft peak in the same mixer bowl as the egg whites. (You don’t need to wash the bowl.)

In a double boiler over simmering water, combine yolks, remaining sugar, Grand Marnier and orange zest with a whisk and stir constantly until lightly thickened. Remove from the heat and stir in softened gelatin until dissolved. Fold egg whites into egg yolk mixture just until incorporated. Fold in cream and pureed strawberries.

To prepare the individual soufflé dishes

Cut 4 strips of aluminum foil into 6- by 12-inch pieces. Fold each in half to make 3- by 12-inch strips. This is your “collar.” Wrap a collar around each of 4 ramekins and secure with tape. Alternately you may form a larger collar for a 3-quart soufflé dish. The collar should stand about 1 1/2 inches above the top of the dish.

Spoon or pour the mixture into the ramekins or soufflé dish to within about 1/2 inch of the top of the collar. Freeze for at least 2 hours to overnight.

To serve

Remove the collar and garnish with fresh berries and organic edible flower blossoms.