Blood orange jelly with Chantilly cream

Ingredients

For the jelly
2 leaves gelatine
300ml/10½fl oz blood orange juice
50ml/2fl oz sugar syrup (made by boiling together equal portions of sugar and water until it thickens to form a syrup)
1 tbsp Campari
1 punnet strawberries, hulled and cut into quarters
1 punnet raspberries
4 blood oranges, peeled and segmented
2 oranges, peeled and segmented
sprig fresh mint, finely sliced
For the biscuits
3 free-range eggs, separated
70g/2½oz caster sugar
40g/1½oz plain flour, sieved
40g/1½oz cornflour, sieved
For the Chantilly cream
200ml/7¼fl oz double cream
55g/2oz icing sugar, sieved
¼ vanilla pod, split and seeds scraped out
few sprigs fresh mint, to serve

Method

1. For the jelly, place the gelatine in a bowl of cold water and leave it to soak until the gelatine has turned spongy.
2. In a bowl, combine the orange juice and sugar syrup together, then add the Campari. Pour a little of the mixture into a small saucepan and heat gently. Once hot, stir in the gelatine until it has dissolved, then remove from the heat. Stir the gelatine mixture into the remaining juice in the bowl, then pass through a sieve.
3. Divide the strawberries, raspberries and orange segments among four bowls. Pour over the gelatine mixture and add the mint. Place in the fridge to set for at least two hours.
4. For the biscuits, preheat the oven to 175C/375F/Gas 6.
5. In a bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and continue to whisk to form stiff, glossy peaks.
6. Beat the egg yolks, then fold into the whites. Gently fold in the flour and cornflour to combine.
7. Spoon the mixture into a piping bag and pipe into finger-length strips on a tray lined with greaseproof paper. Bake in the oven for 8-10 minutes, or until golden-brown. Remove from the oven and allow to cool on the tray.
8. For the Chantilly cream, whisk the cream, icing sugar and vanilla seeds together in a bowl until soft peaks form when the whisk is removed.
9. To serve, place the bowls of jelly onto four serving plates and arrange the biscuits around the plates. Place spoonfuls of the Chantilly cream on top of the jelly. Garnish with a sprig of mint.