Orange Jelly with Pansies

Soak the gelatin in cold water. Wring out the juice oranges, measure 1/2 liter of juice, stir with the sugar and boil once. Refine the juice with orange liqueur and juice of one lemon. Squeeze the gelatine and let it melt in the hot but not boiling juice. Peel the oranges, removing the white skin thoroughly. Remove the fruit fillets between the partitions with a sharp kitchen knife. Place a round-bottomed container in a larger baking bowl of iced water and pour in a small amount of cooled orange juice.

Gently move the baking bowl back and forth a tiny bit until the juice begins to gel on the bisen and around the rim. Place the orange fillets in a star shape on top of the jelly, add another tiny bit of juice and set. As soon as it starts to gel, carefully pour the remaining juice into the mold and set the orange jelly in the refrigerator in about 4 hours. Before serving, dip the baking dish with the orange jelly briefly in hot water, turn it out onto a plate and decorate with shaken-out pansy flowers.

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