Blood Orange and Rosemary Jelly

From 'A Year in my Kitchen' by Skye Gyngell a lovely light palate cleansing jelly as it should be . . . wobbly, cool and not too sweet. Winter's bounty at it's best. You will need about 10 oranges to obtain the amount of juice needed.

• Ready In: 14 mins
• Serves: 4

Ingredients

• 600  ml  fresh  blood orange juice
• 100  g caster sugar
• 3  rosemary sprigs
• 3 1⁄2 sheets unflavored gelatin
• 1  teaspoon  sunflower oil

Directions

1. Put the juice and sugar into a saucepan. Lightly bruise the rosemary with the handle of a knife and add to the saucepan.
2. Immerse the gelatin sheets in a bowl of cold water and leave to soften for about 5 minutes.
3. Place the pan over a gentle heat to dissolve the sugar, when completely dissolved and the juice just comes to the boil, take off the heat.
4. Remove the gelatin from the water and squeeze to remove excess liquid then add to the hot orange juice and stir to dissolve. Strain through a sieve into a bowl to remove any bits and the rosemary.
5. Lightly oil 4 individual pudding bowls and pour in the jelly. Allow to cool completely then place in the fridge to set - this will only take 1 to 2 hours.
6. Preferably serve on the day of making or they will set too hard.
7. To serve place a slice of blood orange on each plate and squeeze over a little more juice, top with jelly and serve immediately. (To unmould jelly dip the base of the mould into hot water).