Orange Jiggles

Preparation

• • Place a crumpled sheet of aluminum foil in an 18 x 28-cm (7 x 11-inch) dish. Set aside.
  • Slice the oranges in half horizontally. Using a citrus press or juicer, gently juice the oranges without damaging the peels. You will need 375 ml (1 1/2 cups) juice. Top up with store-bought orange juice as needed. With a spoon or melon baller, carefully remove the pulp. Arrange the 8 hollowed orange halves on the foil, taking care to make them stable and level.
  • In a saucepan, sprinkle the gelatin over 250 ml (1 cup) juice and let soften for 5 minutes. Add the sugar and warm the mixture over low heat, stirring constantly, until the gelatin and sugar dissolve. Add the remaining juice and mix well.
  • Pour the juice mixture into the orange peels, filling them completely. Refrigerate for 8 hours or overnight.
  • Using a moistened knife with a thin, very sharp blade, slice each orange half into sections.