Blood Orange and Rosemary Jelly

1. 1

   Put the juice and sugar into a saucepan.

2. 2

   Lightly bruise the rosemary with the handle of a knife and add to the saucepan.

3. 3

   Immerse the gelatin sheets in a bowl of cold water and leave to soften for about 5 minutes.

4. 4

   Place the pan over a gentle heat to dissolve the sugar, when completely dissolved and the juice just comes to the boil, take off the heat.

5. 5

   Remove the gelatin from the water and squeeze to remove excess liquid then add to the hot orange juice and stir to dissolve.

6. 6

   Strain through a sieve into a bowl to remove any bits and the rosemary.

7. 7

   Lightly oil 4 individual pudding bowls and pour in the jelly.

8. 8

   Allow to cool completely then place in the fridge to set - this will only take 1 to 2 hours.

9. 9

   Preferably serve on the day of making or they will set too hard.

10. 10

    To serve place a slice of blood orange on each plate and squeeze over a little more juice, top with jelly and serve immediately.

11. 11

    (To unmould jelly dip the base of the mould into hot water).

* Per serving · 4 servings · Values may vary.

No additional tips available.