• 3 dl/½ pint water
• 175 g/6 oz castor sugar
• 15 g/1 oz powdered gelatine
• finely pared rind and juice of 3 oranges
• finely pared rind and juice of 1 lemon

Measure 4 tablespoons of the water into a teacup and pour the remaining water into a saucepan. Add the sugar and set the pan over moderate heat. Stir to dissolve the sugar and then allow the mixture to come up to the boil to form a sugar syrup.

Meanwhile sprinkle the gelatine over the water in the cup and set aside to soak for a few minutes. Draw the pan of sugar syrup off the heat and add the soaked gelatine. Stir until dissolved; the heat of the pan should be sufficient to do this.

Using a vegetable parer, thinly pare the rinds off the washed oranges and lemon into a basin. Pour over the hot sugar syrup. Squeeze the juices from the fruits and add to the basin. Set the mixture aside to stand for 1 hour so that the orange and lemon flavour is extracted from the peels. Then strain into a jug, pour into a wetted mould and leave until set firm. Unmould and serve with cream.