Rinse one orange with hot water, peel thinly and cut into narrow strips. Remove peel from remaining oranges like apples and fillet. Cut half of the orange fillets and half of the cleaned strawberries into cubes.
Make long grain rice with milk, vanilla pulp, a pinch of salt and lemon peel and swell for 25 min. Soak gelatin for 10 min in 100 ml water and melt with half of the sugar over medium heat and stir into the long-grain rice. Cool in the refrigerator for 15 min.
Whip the whipped cream until stiff. At the beginning, fold the orange and strawberry cubes, then the whipped cream into the long-grain rice. Pour into a mold (1.5 l capacity) that has been rinsed and left to cool for three to four hours.
Caramelize remaining sugar until light yellow. Add orange juice, zest and the liqueur and make five minutes. Cool. Pour in orange fillets and the remaining strawberries cut in half. Turn the long grain rice onto a plate, garnish with the fruit and lemon balm.
modified by Bollerix