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Recipe by local chef and restaurateur Simon King,  proprietor of 1861 Restaurant in the hamlet of Cross Ash, near Abergavenny.


  • 12 Blood Oranges
  • Gelatine or alternative gelling agent
  • Sugar to taste
  • Grande Marnier, also to taste, and optional

Segment the oranges, (ie. peel and cut out the segments , with a Sharpe knife, which will ensure that you leave the pith behind), into a colander over a bowl to catch the orange juice.  Measure the juice and heat gently, adding your required gelling agent (they all suggest different amounts on the packets).  Sweeten to taste with sugar, and finish with a splash of Grande Marnier

Line a terrine mould with cling film and add a layer of the jelly mixture, lay the segments over the top and continue until your mould is full of jelly and segmented layers.  Lay a sheet of Cling film over the top to push out any air bubbles and place in the fridge to set over night.

The next day turn out and slice using a smooth sharp blade, serve accompanied by Passion fruit sorbet.


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