| • | Mix sugar and gelatine in water in a pan.
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| • | Cut the orange rind into thin strips.
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| • | Put these strips into the pan and bring to boil.
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| • | Allow the solution to infuse. Cover it with lid for about 10 minutes.
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| • | Add lemon and orange juice to the mixture.
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| • | Pour this solution into a metal mould.
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| • | Fill the mould with liquid jelly. Use patty tins to keep them straight.
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| • | Keep in refrigerator.
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| • | Decorate with angelica and piped cream to form baskets.
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| • | Orange Jelly is ready. |
