THE MENUS: Blood Orange and Ginger Jelly

“The first proper sunny day menu”

Blood oranges are coming to the end of their season, so catch them if you can. Alternatively you can swap the blood orange for pink grapefruit. This dish is something easy to make ahead and a little light citrus note served at the end of a meal.

Serves 4

1 cup blood orange juice, squeezed (about 6 blood oranges)
1.5 tbsp gelatin
1 tbsp ginger, grated
1-2 tbsp honey/sugar
80ml cream

Mix the blood orange juice, ginger and sugar in a small saucepan on high until it simmers and sugar dissolves. Remove from the heat and add the gelatin, mixing while you do.

Pour into moulds, little glass cups or ramekins work well. Set for 1-2 hours in the fridge. This can be made in advance and kept in the fridge for up to 5 days.

Serve with cream.