Orange Jelly

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 150 ml strained orange juice
  • 3 g gelatine leaves, softened and squeezed

Method

  1. Heat the orange juice in a small heavy-based saucepan over medium heat to simmering point. Add the softened gelatine and stir until dissolved. Remove from the heat, then strain through a fine-mesh sieve over a heatproof bowl and leave until completely cool but not set.
  2. Spoon the cooled orange jelly over the roasted plum and mousse layer to fill the moulds. Refrige