Orange Jelly

• 4 medium oranges
• Kanten powder, 1 g per 100 ml (3⅓

Cut the tops off the oranges and carefully scoop out all the flesh without breaking the skin, to get 4 orange cups.

Remove all the seeds (if any) from the flesh and cut into chunks. Blend the orange chunks with a food processor and pour the juice through a strainer to remove pulp.

Mix kanten powder with 2–3