- 500 ml (2 cups) freshly squeezed blood orange juice
- 280 gm caster sugar
- 7 titanium-strength gelatine leaves
- 50 ml milk
- Finely grated rind of 1 lemon
- 150 ml buttermilk, well-shaken
- 3 blood oranges, segmented
- 250 gm strawberries (about 1 punnet), hulled and cut into wedges
- 120 gm raspberries (about 1 punnet)
- 50 ml moscato
- 2 tsp pure icing sugar, sieved
- 1Stir juice, 240gm sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then transfer to a sieve lined with muslin placed over a deep bowl and leave to strain (1-2 hours; don’t press the pulp). Meanwhile, soften 5 gelatine leaves in a bowl of cold water (5 minutes). Transfer strained juice mixture to a saucepan (discard pulp) and warm over medium-high heat, squeeze excess water from gelatine, add to pan, stir to dissolve then strain into a 1.75-litre mould and refrigerate until set (3-4 hours).
- 2Soften remaining gelatine in a bowl of cold water (5 minutes). Bring milk, rind and remaining sugar to a simmer in a saucepan over medium-high heat, stirring to dissolve sugar, then remove from heat. Squeeze excess water from gelatine, add to pan and stir to dissolve, then add buttermilk and whisk to combine. Cool slightly, then pour onto set blood orange jelly and refrigerate to set (overnight).
- 3Combine orange segments, strawberries, raspberries and moscato in a bowl with icing sugar and stand for 10 minutes to macerate.
- 4To serve, briefly dip mould into a large bowl of hot water, then loosen around the sides by gently pulling jelly with a finger to break the vacuum. Place a serving plate on top of mould and invert. Carefully remove mould and serve with blood orange and raspberry salad.