3-5 clementines
28g powdered gelatine
375ml milk
60ml sugar
Peel the clementines and bead them onto a chopstick – you need something that will keep them atop each other.
Place them in a container that allows about 1cm on the diameter.
You may ‘stabilise’ the clementines with two horizontal dowels so that you can pour the gelatine mixture around it.
Add the gelatine, milk and sugar to a small saucepan and warm over medium heat, stirring until the sugar and gelatine has dissolved.
Pour around the oranges and leave to cool before refrigerating until set.
Place the container in a bowl with very hot water for 30 seconds and immediately invert onto a chopping board.
Slice and serve.
My Whisk and I 