This goes well with Orange Bavarois. Collecting all the orange zest flavour with the sugar cubes is amazingly effective, and actually quite fun to do. And it smells great too. It can be made in small individual ramekins, or in one big bowl

2kg blood oranges

15 sugar cubes

750ml Muscadet, eg. Baumes de Venise or dessert wine

2 cloves

6 gelatine leaves or agar (check this according to the pack you are using. Ratios of gelatine/agar vary from one brand to another)

• To begin, scrub each orange with the sugar cubes, being generous with the pressure, but without breaking the cubes. You should see the sugar going orangey as it soaks up orange oil

• Place the cubes in a small pan and set aside

• Grate the zest of three-quarters of the oranges, taking care not to remove any of the white pith. Add to the sugar cubes along with the Muscadet and cloves

• Place pan on high heat,and bring to the boil, stirring until all of the sugar has dissolved to make a syrup.

• Then remove from the heat and leave to infuse for half an hour

• Then soften the gelatine in cold water for 10 minutes

• When soft, add to the warm syrup and stir until dissolved. If necessary warm the liquid a little, but do not let it boil. Set aside

• Remove the pith from all the fruit with a sharp knife, then slice each segment out of its skin allowing it to fall into the pan with the syrup. Make sure you remove any pips. Coat the fruit in the syrup and set aside

• Take six ramekins and spoon a little syrup into the bottom of each, to a depth of about a quarter inch. Refrigerate for 10 minutes or so, to set

• Divide the fruit segments between the moulds and pour over the remaining syrup, making sure that there are no air gaps.

• Return to the fridge to set for at least two hours

• To serve, dip the ramekins in a bowl of hot water for a few seconds then turn out on to plates

• It can also be made in one large bowl, though it takes a little longer to set…