Make a blood orange jelly with Isaacs Restaurant in Cork, Ireland.
Grate the rind & squeeze of 2 oranges & segment all the oranges.
Keep all the juice & it should measure ½ pint
Make the syrup by gently heating up the sugar & water.
Sponge the gelatine in the 2 tablespoons of water. Put over simmering water till dissolved. Add to the syrup. Add the orange & lemon juice & let to cool.
Add the mint & oranges & wine.
Set in a individual ramekins ( or coffee cups) for 2 to 4 hours.
To serve heat outside of cups & ramekins & the jelly will pop out onto the plate. Serve with freshly whipped cream.
Note 4 leaves or 2 teaspoons of gelatine will set 1pt of liquid.