Fresh Fruit Jelly with Poached Kumquats

Serves: 6

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• 30 ml (2 level tbsp) powdered gelatine
• Juice of 4 large lemons
• 900 ml (11?2 pints) tropical fruit juice or a mixture of apple and mango juice
• For the poached kumquats
• 225 gram(s) kumquats, halved
• 300 ml (1?2 pint) orange juice
• 45 ml (3 level tbsp) sugar

Method

1. Sprinkle the gelatine over the lemon juice. Leave to stand for 5min or until it is sponge-like in texture, then place over a pan of gently simmering water until the mixture clears and liquefies. Stir into the tropical juice.
2. Rinse out six 200ml (7fl oz) or one 1.1litre (2 pint) jelly mould(s), but don't dry (see Cook's Tip). Pour in the fruit liquid, cover and place in the fridge to set for at least 5hr.
3. Meanwhile, make the poached kumquats. Discard pips, then place the kumquats in a saucepan with the orange juice and sugar. Bring slowly to the boil and simmer for 15min or until the kumquats are tender.
4. Remove the kumquats from the saucepan using a slotted spoon; set aside. Bubble down the orange juice until about 90ml (6tbsp) remains. Pour over the kumquats and cool. Cover and chill until required.
5. To serve, dip jelly mould(s) quickly into hot water, pour off any water that has gathered on top, then invert on a serving plate. Shake mould(s), then remove carefully. Serve jelly with the poached kumquats.
6. COOK'S TIP If you don't have any small jelly moulds, use small glass tumblers or ramekins instead.

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