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1. Use a sharp, serrated knife to remove the peel from the oranges, leaving as much flesh intact as possible. Then slice between the membranes to remove neat segments. Hold the oranges over a bowl as you cut to collect the juice, squeeze out the membrane 'skeletons' as you go. Discard the peel and membranes.
2. Soak the gelatine in a bowl of cold water for 5 minutes. Dissolve the sugar in 100ml wine over a low heat then stir in the drained gelatine and remove from the heat. Add the remaining wine and saved orange juice to the pan and set aside for 15 minutes until cooled and beginning to thicken. Stir in the pomegranate seeds and divide between four glasses. Push a quarter of the orange segments into each jelly and chill for about 3 hours, or overnight, until set.

Per serving

269 kcalories, protein 8.3g, carbohydrate 43g, fat 0.2 g, saturated fat 0g, fibre 2.9g, salt 0.1 g

http://www.bbcgoodfood.com/recipes/5152/

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Ingredients

• 2 large oranges
• 4 sheets leaf gelatine (look for the Supercook brand)
• 90g caster sugar
• 550ml sparkling wine
• 1 pomegranate , seeds removed

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Difficulty and servings

Makes 4

Preperation and cooking times

Ready in 20 minutes, plus 3 hours chilling

Ingredients

• 2 large oranges
• 4 sheets leaf gelatine (look for the Supercook brand)
• 90g caster sugar
• 550ml sparkling wine
• 1 pomegranate , seeds removed

Per serving

269 kcalories, protein 8.3g, carbohydrate 43g, fat 0.2 g, saturated fat 0g, fibre 2.9g, salt 0.1 g

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