Orange and cointreau jelly

Tags: dessert
. Serves 6. 11 steps
2 oranges flesh cut into segments Half-fill 6 glasses of 275ml capacity with jelly mixture and orange segments, refrigerate 1-2 hours. Pour in remaining jelly, refrigerate 2 hours.
grated rind Bring to boil, stir to dissolve, leave to bubble 5 minutes.   Strain
275ml water
150g sugar
6 sheets gelatine soak 5 minutes   Whisk until completely dissolved
570ml fresh orange juice strain through muslin 70ml
1 lime juice rest   Mix, leave to cool a little.
4 tablespoons Cointreau
Can be prepared up to 1 1/2 days in advance