Orange or Tangerine Jelly

Combine sugar and juice and gently simmer until sugar is completely dissolved.

Add the lemon zest and rum. Melt the gelatine (follow the instructions on the package) in a little hot water.

Add the juice to the gelatin form, stir well, pour into cooled rinsed ramekins or a glass bowl form. Place in the refrigerator to set. Turn out onto a cold plate, garnish with whipped cream.

(Rueegg/Feisst: “Grossmutters Mittelmeerküche – Kochen wie im Urlaub”, Albert-Müller-Verlags-Ag)

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