Sieve the fresh squeezed orange juice and warm with sugar and grenadine.

Add cold water to the gelatin, remove excess water, and dissolve in the hot juice.

Flavor with Grand Marnier and put in a cool place.

Wash the orange in hot water and rub dry well with a towel.

Cut thin pieces of the peel off and then cut them into thin strips.

Put aside in some cold water.

Peel the oranges completely, take apart the slices, and set aside for garnishing.

For the ravioli dough, knead the flour, egg yolks, egg, salt, and vanilla sugar to a smooth dough.

In the meantime, mix together coconut purée, egg, coconut flakes, vanilla sugar, and coconut liqueur for the filling.

Roll out the dough thinly on a floured work surface, brush with beaten egg, and cut out 24 circles.

Spoon coconut filling into the middle of each one and fold into a pocket.

Press the edges together well.

Cook the ravioli in boiling salt water for about 3 minutes.

For the coconut crumb, brown the butter in a pan.

Add the cooked, drained ravioli and the coconut flakes and stir.

Portion the cooled orange soup into deep dishes and add 4 raviolis to each.

Add blueberries and the orange pieces in the middle.

Garnish with Orange peels and mint and dust with confectioner’s sugar.