Orange Jelly

• 20 g (¾ oz) gelatine (2 tablespoons)
• 300

Stir the gelatine in the water over low heat until it dissolves. Then add the juice of 4 oranges and the lemon, and the orange blossom water. Sweeten to taste.

Peel the remaining 2 oranges, removing as much pith as possible. Slice thinly and halve. Place the half-slices decoratively along the sides of a moistened mould, with a few in the centre to hold them in place. Slices of apple can