Instructions: Mix the orange juice with the Grand Marnier or cointreau if using.

Sprinkle the gelatine over 4 tablespoons of hot water in a small pan.

Leave for 3 minutes to soften then stir to dissolve.

If necessary warm gently without boiling stirring until the liquid is quite clear and speckfree.

Now mix in one tablespoon of the orange juice then a second then a third.

Tip the whole lot back into the rest of the orange juice and stir to mix.

Pour into 6 wine glasses then leave to set in the fridge for at least 4 hours.

Just before serving spoon a little cream over each jelly.

Serves 6

Sophies notes:
You can use the same method to make apple jellies from apple juice (use the best you can get pressed from apples not reconstituted from apple concentrate) or other fruit jellies. For a black coffee jelly make real coffee sweeten very lightly while still hot and sprinkle the gelatine directly over the hot coffee. When it is set top with a swirl of whipped cream.

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