Orange Jelly and Caramel Chips

[Desserts]

FOR THE ORANGE JELLY

3 tablespoons water

20g/¾oz powdered gelatine

570 ml/1 pint orange juice

290ml/½ pint double cream, lightly whipped

FOR THE CARAMEL

55g/2oz granulated sugar

1. Start with the jelly, put the water into a small pan. Sprinkle over the gelatine and leave for 5 minutes to become spongy. Dissolve over a low heat, without boiling, until liquid and clear.

2. Mix the gelatine with 150ml/¼ pint of the orange juice, warmed. Add the remaining orange juice and pour into a wet jelly mould or pudding basin.

3. Chill in the refrigerator for 2-4 hours, or until set.

4. Meanwhile make the caramel, put the sugar into a pan and set over a low heat.

5. Lightly oil a baking sheet.

6. When the sugar has dissolved boil rapidly to a golden caramel. Immediately pour on to the baking sheet. Leave to harden and cool completely. 

7. Break caramel into chips.

8. Loosen the jelly round the edges with a finger. Place a damp plate over the mould, turn the mould and give it a sharp shake and remove the mould. If the jelly won't budge, dip the outside of the mould in hot water briefly to loosen it.

9. Spread the cream over the jelly to mask it completely.

10. Just before serving, scatter the caramel over the jelly.