Citrus jelly
Ingredients
5
Steps
4
Serves
4
Cook Time
00-00 Min
Ingredients
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With a sharp knife, cut all the peel and white pith from 1 orange and carefully remove the segments. Arrange the segments in the bottom of a 1.2-litre/2pt mould.
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Grate the zest from the lemon, lime and 1 orange. Put all the grated zest in a saucepan with 300ml/10fl oz water and the sugar. Heat gently until the sugar has dissolved. Remove from the heat.
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Squeeze the juice from the lemon, lime and 2 oranges, and stir into the pan. Strain the liquid into a measuring jug to remove the zest. You should have about 600ml/1pt; if necessary, make up the amount with water. Sprinkle the gelatine over the mixture, and stir until dissolved.
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Pour the jelly liquid over the orange segments in the bowl. Refrigerate until set before serving.