Blood orange jelly

Jill Dupleix
Blood orange jelly.
Blood orange jelly. Photo: Quentin Jones
Dietary
Dairy-free

A very glamorous adults-only jelly made with the powerful tang of spring's blood oranges. You will need 3-4 oranges, depending on how juicy they are.

Ingredients

15g sugar

200ml sparkling wine or water

1 sachet powdered gelatine (10g)

200ml blood orange juice

1 blood orange extra for serving

Grand Marnier liqueur

few mint leaves

Method

1. In a saucepan, combine the sparkling wine and sugar and heat, stirring, until the sugar has dissolved. Remove the pan from the heat. Sprinkle the powdered gelatine over the hot liquid and leave for 1 minute until soft, then whisk briskly. Leave to cool for 10 mins. Add the blood orange juice, whisking well.

2. Rinse two 200mL jelly moulds or ramekins and shake dry. Fill with the liquid, allow to cool, then refrigerate overnight.

3. Carefully peel the remaining blood orange, removing all pith, and cut into segments. Douse in Grand Marnier and refrigerate.

4. To serve, dip the bottom of each mould very briefly in hot water, run a knife around the edge of the jelly and turn out onto serving plates. Serve with the marinated orange segments, scatter with mint and drizzle with the juice.