ingredients

450ml/3⁄4pt ruby port

6 tablespoons powdered gelatine

serves 8

125g/41⁄2oz granulated sugar 8 oranges, segmented

• Splash cold water into eight 150ml/5fl oz fluted moulds and chill.

• Pour the port into a bowl, and sprinkle the gelatine into it. Set aside.

• Put the sugar in a large pan with 600ml/1pt cold water. Heat gently to dissolve, then bring to the boil and simmer until the liquid has reduced by half. Stir in the soaked gelatine until completely dissolved.

• Put the orange segments in the flutes of the mould so that they stand up, pressed against the sides of the mould. Pour in enough of the port and orange liquid to come halfway up the sides. Chill to set, then pour in the rest of the liquid and chill again before serving.