Hands-on time 15mm, plus chilling. Cooking time about 6min. Serves 8

♦  l25g (4oz) golden caster sugar

♦  Pared rind of 1 orange

♦  5 gelatine leaves

♦  75cl bottle Champagne or sparkling wine

♦  2-3tbsp orange-flavoured liqueur, such as Grand Marnier

♦  Edible gold leaf to decorate

1 Put the sugar in a pan. Add the orange rind and 250ml (gfl oz) cold water. Heat gently to dissolve the sugar, then bring to the boil and simmer for 2-3min.

2 Meanwhile, put the gelatine leaves in a shallow bowl and cover completely with cold water. Leave to soak for 5min.

3 Remove pan from heat and take out orange rind. Lift the gelatine out of the bowl, squeeze out excess water and add to pan. Stir gently for 2-3min until melted.

4 Pour in the Champagne and liqueur, then pour all the liquid mixture into a jug and fill eight wine glasses. Chill until set, then decorate with gold leaf to serve.

PER SERVING l55cals, Og fat (og saturates), 19g carbs (lgg total sugars)