Instructions: Measure 1 teaspoon gelatin; set aside. Prepare an ice-water bath; set aside. Sprinkle remaining gelatin over 1/2 cup tangerine juice, and let soften for 5 minutes.

Meanwhile, heat remaining 2 1/2 cups tangerine juice in a small saucepan over medium heat. Add softened gelatin, and cook, stirring, over medium-low heat until gelatin is dissolved, about 2 minutes. Set pan in ice-water bath, and stir until mixture is cool. Divide evenly between six 10-ounce glasses. Transfer to refrigerator until set, about 1 1/2 hours.

Note: The ice-water bath in this recipe is not strictly necessary, but it speeds the process quite a bit. If you dont use an ice-water bath, let the second mixture sit until it reaches room temperature before pouring it over the first; this will prevent the colors from bleeding. The first layer can be poured directly into the glasses but will take longer to set.

When tangerine layer is set, prepare a second ice-water bath. Sprinkle reserved 1 teaspoon gelatin over 1/2 cup buttermilk, and let soften for 5 minutes. In a small saucepan, heat heavy cream and sugar until sugar is dissolved. Add softened gelatin, and cook, stirring, over medium-low heat until gelatin is dissolved, about 2 minutes. Stir in remaining 1/2 cup buttermilk. Set pan in ice-water bath, and stir until cool. Carefully pour over tangerine layer, dividing evenly. Return to refrigerator until set; about 1 hour.

Garnish with blood-orange segments and mint.

This recipe yields 6 servings.

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