Attention – Must be 2 hours in the refrigerator!
Soak the gelatin. Rinse, dab and squeeze the oranges. Fill up the juice with grape juice to 600 ml. Allow gelatin to melt at low temperature, stir into juice. Pour into a mold lined with foil (1 1/2 l). Put in a cold place.
Cut out 16 [18] balls from the melon. [Set aside]. Cut remaining pulp into very small cubes. When juice begins to gel, fold in. Leave to cool for 2 hours.
Whip cream with powdered sugar until stiff. Cut jelly into slices. Serve with whipped cream and melon balls. Decorate with strips of orange peel if desired.
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