Ingreadient :

• 350ml blood orange juice
• 50g caster sugar
• 4 leaves gelatine
• Blood orange segments
• A few mint leaves
• Ice cream or sorbet

Direction :

1. Soak the gelatine in cold water, heat ½ the juice and sugar. Squeeze out the excess water from the gelatine and whisk into the hot juice.
2. When dissolved add the cold juice and whisk again. then pour into 4 savarin moulds.
3. Decorate with orange segments and mint and a scoop of ice cream or sorbet.