Cold Desserts Recipes - Port Orange Jellies Recipe

Ingredients

• 450ml/3/4pt ruby port

• 6 tablespoons powdered gelatine

• 125g/4 1/2oz granulated sugar

• 600ml/1pt cold water

• 8 oranges (segmented)

Serves 8

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Method:

1. Splash cold water into 8 x 150mlft/4pt fluted moulds and chill. Pour the port into a bowl and sprinkle the gelatine into it. Put to one side.

2. Put the sugar in a large pan with the water. Heat gently to dissolve, then bring to the boil and simmer until the liquid has reduced by half.

3. Stir in the soaked gelatine until completely dissolved. Put the orange segments in the flutes of the mould so they stand up, pressed against the sides of the mould.

4. Pour in enough liquid to come halfway up the sides. Chill to set then pour in the rest of the liquid and chill again.