2 tsp gelatin

2 tbsp (30 ml) cold water

1 cup (250 ml) pulp-free orange juice

1/4 cup (55 g) sugar

Line a 5-inch (13 cm) square dish with plastic wrap.

In a small bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.

In a small pot over medium heat, combine the juice and sugar, stirring constantly, until the sugar has dissolved.

Whisk in the gelatin until it has completely dissolved. Pour into the dish. Let cool, cover and refrigerate for 6 hours or until set.

Unmould the gelée. Cut into 3/4-inch (1.5 cm) cubes. Delicious in a fruit salad or in the citrus Champagne cocktail (see recipe).

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