Ingredients30g gelatine (about 3 envelopes of Davis Gelatine)
juice and finely grated zest of 4 oranges (about 200ml juice)
2 egg whites and crushed eggshells
Method1. Place the gelatine in a bowl and sprinkle about ¼ cup of the water over. Allow to stand so the gelatine softens.
2. Meanwhile, take a large, deep stock pan, pour in the rest of the water, add the sugar, orange juice and zest, and stir over gentle heat. Once the sugar is dissolved, add the gelatine, continuing to stir until all is melted.
3. Whip the egg whites gently until starting to froth then add to the pan along with the eggshells. Using a heavy whisk, whisk up to a heavy froth and allow to boil up.
4. Set aside for 1-2 minutes, then repeat this process of whisking over heat and boiling up twice more. The egg froth will collect all the sediment and matter out of the jelly, allowing it to become sparkling and clear.
5. Leave to settle then pour through a jelly bag or a sieve lined with folded muslin. Repeat this step 2 or 3 times. When the liquid is clear, pour into little jelly moulds or tiny glass jars and leave to set.