ORANGE & LEMON GIN JELLIES

Serves 6

● 6 oranges or blood oranges

● 4 leaves of platinum-grade gelatine (try Dr Oetker, from supermarkets)

● 75g (2¾oz) granulated sugar

● 75-100ml (2½-3½fl oz) gin, or to taste

● Juice of ½ a lemon

● Crystallised orange peel (optional, see tip across the bottom of the page) and crème fraîche, to serve

Squeeze the juice of all 6 oranges — you will need about 475ml (17fl oz) juice

(peel one first if you are making the crystallised orange peel garnish). Place 100ml (3½fl oz) in a bowl, add the gelatine leaves and leave to soften for 10 minutes. Pour another 100ml (3½fl oz) of the orange juice into a pan with the sugar and heat until the sugar has dissolved.

Add the softened gelatine and orange juice and heat very gently, stirring, until the gelatine has dissolved. Pour into a jug with the remaining orange juice, and stir in the gin to taste, along with the lemon juice. Pour into 6 dessert glasses, and leave to set in the fridge for at least a few hours or overnight. When ready to serve, decorate with crystallised peel, if using, and crème fraîche.