Soak gelatine leaves in some cold water. Add cream, sugar, orange zest, vanilla and zest to pan and gently bring to just boiling. Remove from heat and sieve.
Squeeze out excess water from gelatine and stir into cream mixture, continually stirring till dissolved. Let cool and them pour into moulds or little cups. Set in ridge for at least 3 hour or over night. To remove place cup in hot water for 10 seconds and place a plate on top and gently tip over and out.
Cut up a selection of mixed berries into cubes, add tsp of sugar and heat in pot, if you wish you can add a little cointreau. Gently toss and tip pan to catch flame. Remove from heat and store in fridge till needed.
For the Oatmeal Cookies:
Preheat oven to 180°C. In blender cream sugar and butter. Transfer to bowl and sieve in flour, baking powder and icing sugar from a height. Dip spoon in hot water and add in syrup, water and vanilla essence. Lightly combine but don't over work. Add oats and mix with hand to soft sticky dough.
Roll into little balls, flatten and place on grease proof paper, or make one large flatten shape and cook for 10 mins.
Remove from oven while mixture is still soft and if using individual cookies place on wire wrack till they cool and harden. If you want a particular shape, Uses shaped cutters on removing from oven, then leave to cool crisps up.
In fact these Cookies are lovely on their own or you can add handful of golden raisins when adding the oats, just allow a few more cooking minutes.
Assemble the above how you would like it to look on the plate.