The best time to make this refreshing dessert is when oranges are in season and at their sweet best. For an added wow factor, set the jelly in a large decorative mould, then turn out and serve with fresh berries and sweet biscuits. Alternatively, set in pretty glasses and serve with ice-cream.
- 300 ml freshly squeezed orange Juice (about 4 medium oranges)
- ½ lemon, juiced
- 100 ml sugar syrup
- 100 ml water
- 5 leaves gelatin
- 500 ml water
- 500 g sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Setting time: overnight
To make the sugar syrup, boil 500 ml of water in a pan. Add the sugar. Stir to dissolve.
Choose your jelly mould.
Use water in a measuring jug to check the mould’s volume. Regardless of whether using a mould or glasses/bowls to set the jelly, store them on a tray to catch the sticky drips.
Combine the orange and lemon juice in a jug. If the oranges are relatively tart and need sweetening. Add equal amounts of water and sugar syrup to make the volume up to 500ml. If the oranges are very sweet, add less syrup.
Cut the leaves of gelatin into a bowl. Cover the gelatin with a few tablespoons of the jelly mixture. Let the gelatin soften for 10 minutes while you bring a small pan to a simmer.
Place the bowl of softened gelatin over the simmering water and stir until it is melted, taking about 10 minutes. Pour in the remainder of the jelly mixture and stir. Finally, strain into a measuring jug and fill the mould. Refrigerate overnight or until set.