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1. Cut the grapefruit into halves and, with a spoon or knife, scoop out all the flesh. Reserve the hollowed shells. Then puree the fruit through a fine sieve set over a bowl, pressing down hard with the back of a spoon before discarding the pulp. Set the puree aside.
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2. Sprinkle the gelatin over the cold water and set it aside to soften. Meanwhile, with a wire whisk or a rotary or electric beater, beat the egg yolks and sugar together in a bowl for about 3 minutes until the yolks are thick.
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3. Pour the cream into a 1½- to 2-quart enameled, stainless-steel or glass saucepan and cook over moderate heat until bubbles appear around the edge of the pan.
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4. Remove the pan from the heat and, beating constantly, add the egg yolks, then stir in the softened gelatin. Return to low heat and continue to stir until the custard mixture is smooth and thick enough to coat the spoon heavily. Do not let the mixture come near the boiling point or it will curdle.
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5. Strain the custard through a fine sieve into a deep bowl and stir in the grapefruit puree and liqueur.
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6. Wash and dry the whisk or beater; then, in a separate bowl, beat the egg whites until they are stiff enough to stand in firm unwavering peaks on the beater when it is lifted from the bowl.
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7. Set the bowl of custard into a larger bowl filled with crushed ice or ice cubes and water. With a metal spoon, stir the custard for 4 to 5 minutes, or until it is quite cold and begins to thicken. Beat thoroughly with a whisk to be sure it is perfectly smooth. Scoop the egg whites over the custard and, with a rubber spatula, fold them together gently but thoroughly.
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8. Ladle the soufflé into the reserved grapefruit shells and swirl the top into decorative peaks with the edge of the spatula. Sprinkle the soufflé with orange peel and refrigerate for at least 3 hours, or until the soufflé is firm and set.
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