For the gelée:

1. In a small bowl with cold water, immerse your gelatine sheet  or your gelatine powder in 1/3 cup of cold water.
2. In a small sauce pan on medium high heat, let the juice, sugar and vanilla simmer 3-5 min.
3. Add your gelatine to it. *If you used the sheets, once they are soft, Wring gently to remove excess water.
4. Incorporate your zest as well.
5. Stir well
6. After, the gelatine has melted completely in your syrup, turn off the stove and let it cool down.
7. It has to be completely cold before you can use it. This might take an hour.

For the almond:

1. Preheat the oven at 350 F.
2. Mix the rice, almond powder and a quarter of the sugar with a wooden spoon in a bowl.
3. Separate the white and  egg yolks in different bowls.
4. With a mixer or whisk, beat the eggs white the rest of the sugar until you get a stiff beck on your whisk. 
5. Add the egg yolks slightly beaten.
6. Add your rice and almond powder progressively to the mixture.
7. Add the melted butter to it.
8. Butter the silicone mold very well.
9. Pour the batter into your mold all the way to the top. Put your mold on a baking sheet and into the oven for 10 min.
10. Let them cool before removing for the mold.
11. Serve warm.

Assembly:

1. Peel all of your fruits in order to expose their pulp.
2. Delicately remove their segments.
3. Put your small cakes on desserts plates with an assortment of your fruits.
4. Coat your cake and  fruits with the gelée.
5. Take a picture and then eat.