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1. Make up the jelly according to pack instructions but using 60ml less liquid than recommended, then stir in the clementine pieces and liqueur. Leave until the liquid starts to thicken then pour into glasses so it comes 3/4 of the way up.
2. Chill for 2-3 hours until set. Just before serving, drop a small scoop of ice cream on the top of each portion and decorate with orange zest.

Per serving

157 kcalories, protein 2.6g, carbohydrate 30g, fat 0.1 g, saturated fat 0g, fibre 0.7g, salt 0.03 g

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• Early Cooker

  21 December 2007

  Early Cooker commented on this recipe

  Will definitley be making these clementine & cointreau jellies for my Christmas sweet after the turkey, Will be cooking for 10. Will let you know how they went down. From Earlycooker

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• susan

  06 March 2008

  susan commented on this recipe

  Absolutely fabulous, great dessert to end a meal. Could eat this again and again and so easy to make.

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Ingredients

• 1 packet orange jelly, about 135g (we used Hartley's)
• 4 clementines , segmented
• 4 tbsp Cointreau or Grand Marnier
• vanilla ice cream to serve
• orange zest to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes, plus setting time

Ingredients

• 1 packet orange jelly, about 135g (we used Hartley's)
• 4 clementines , segmented
• 4 tbsp Cointreau or Grand Marnier
• vanilla ice cream to serve
• orange zest to serve

Per serving

157 kcalories, protein 2.6g, carbohydrate 30g, fat 0.1 g, saturated fat 0g, fibre 0.7g, salt 0.03 g

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