Orange Jelly

Ingredients

• Flesh of 1 orange
• 90 grams sugar
• 75 milliliters water
• 1 sheet leaf gelatine
• Red/yellow food color
• 1 Tablespoon cointreau

Directions

Chop up the orange flesh and place in a saucepan with the 90 grams sugar and 75 milliliters water. Stir over a gentle heat until the sugar dissolves then bring to a simmer and cook for 20 minutes. Put the sheet of gelatin in a jug of cold water to soften for 10 minutes.

Blend the cooked orange mixture with a hand blender until fairly smooth, then to enrich the jelly appearance, add a couple of drops of red and yellow food color. Finally add 1 Tablespoon cointreau and the sheet of gelatin. Leave to cool and firm up.