layered jellies
with citrus and pomegranate

To make the blood orange jelly, place the juice and sugar in a small saucepan over medium heat and stir until the sugar has dissolved. Remove from the heat, add the gelatine and stir until dissolved. Cool slightly, then divide among 16 x 125 ml (4½ fl oz/½ cup) capacity jelly moulds and refrigerate for 1 hour or until set.

To make the ruby grapefruit jelly, place the juice and sugar in a small saucepan over medium heat and stir until the sugar has dissolved. Remove from the heat, add the gelatine and stir until dissolved. Cool slightly, then distribute evenly into each of the moulds and refrigerate for 1 hour or until set.

To make the pomegranate jelly, place the juice and sugar in a small saucepan over medium heat and stir until the sugar has dissolved. Remove from the heat, add the gelatine and stir until dissolved. Cool slightly, then distribute evenly into each of the moulds and refrigerate for 1 hour or until set.

To serve, unmould the jellies onto serving plates, scatter around the pomegranate seeds and garnish with the fairy floss.

MAKES 16

4 small pomegranates, seeds removed

Persian fairy floss

BLOOD ORANGE JELLY

500 ml (18 fl oz/2 cups) blood orange juice, strained

220 g (7¾ oz/1 cup) caster (superfine) sugar

1 tablespoon powdered gelatine

RUBY GRAPEFRUIT JELLY

1 litre (35 fl oz/4 cups) ruby grapefruit juice, strained

220 g (7¾ oz/1 cup) caster (superfine) sugar

2 tablespoons powdered gelatine

POMEGRANATE JELLY

500 ml (18 fl oz/2 cups) pomegranate juice, strained

165 g (5¾ oz/¾ cup) caster (superfine) sugar

1 tablespoon powdered gelatine