March 16, 2019


Large oranges - 4
Water - 150 ml
Castor sugar - 100 gms
Powdered gelatine - 1 tbsp
Juice of one lemon
Plain unsweetened yogurt - 150 ml

To decorate:
Small oranges - 2 (peeled and sliced into rings)
Almonds - 25- 30 (slivered or chopped)


  • Remove the rind from the oranges with a vegetable peeler, then put them in a pan.
  • Squeeze the juice fro the oranges and measure 300 ml, making up the volume with water if necessary.
  • Pour the orange juice into the pan, add the water and sugar and heat gently until the sugar has dissolved.
  • Bring slowly to the boil, then remove from the heat and leave to infuse for at least 10 minutes.
  • Meanwhile, sprinkle the gelatine over the lemon juice in a small heatproof bowl, then leave until spongy.
  • Stand the bowl in a pan of hot water and heat gently until the gelatine has dissolved, stirring occasionally.
  • Strain the orange juice mixture to remove the rind, then stir in the gelatine liquid.
  • Leave until cold, then stir in the yogurt.
  • Pour into a wetted 600 ml mould, then chill in the refrigerator for at least 4 hours or until set.
  • Turn the jelly out on to a serving platter and decorate with orange rings and nuts.
  • Serve chilled.

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