Preparation time: 10 minutes plus refrigeration time
Cooking time: 20 minutes
Oranges about 6
Sweet spumante 500 ml.
A bag of vanilla
Sugar to taste
Leaf gelatine dose for 700 ml.
Squeeze the oranges pour about 500 ml. of the juice into a pan together with the spumante, vanilla and sugar.
Begin with a few spoonfuls but you can add more sugar later.
Boil until it is reduced by a third for about 10-15 minutes.
Meanwhile, soak the leaves of gelatine in cold water.
Towards the end, taste for sweetness and add more sugar if necessary, stirring carefully.
Take off heat and wait a few minutes, squeeze the gelatine and stir it into the hot mixture.
Leave to cool and pour into mould.
Put into the fridge overnight.
Turn out onto dish. If it is difficult, put the mould into warm water for a few minutes.
Orange jelly can be served with fruit salad or fresh fruit. It is wonderful with chocolate cakes.
Which is the right wine?
Our advice is to not to serve any particular wine, but serve and orange or lemon liqueur afterwards.