Clementine & buttermilk jellies

Put 100ml water, the sugar and 100ml of the clementine juice into a large saucepan. Gently warm over a low heat to dissolve the sugar (about 5 minutes) but don’t allow to come to the boil. Meanwhile, soak the gelatine leaves in a bowl of cold water for 2­-3 minutes. Squeeze out the excess water and add the gelatine to the warm liquid, then stir in the remaining 400ml clementine juice. When the gelatine has dissolved, strain the liquid through a sieve into a large jug and cool completely. Grease 8 x 125ml dariole moulds with oil and divide the mixture between them (they should be just over half full). Chill to set for 1 hour. Alternatively, chill the jellies in glasses.

For the buttermilk jelly, put the cream, milk, sugar and pared zest in a large pan over a medium-high heat. Once it comes to a simmer, remove from the heat, and allow to cool and infuse. Meanwhile, soak the gelatine in a bowl of cold water, as before. When the cream mixture is just warm to the touch, fish out the zest and discard. Squeeze out the gelatine and stir into the cream mixture until completely dissolved. Strain the mixture into a bowl, then use a balloon whisk to mix in the buttermilk until thickened slightly (about 2 minutes). Pour the mixture into the moulds (or glasses) on top of the set jelly, then chill to set for 4-6 hours or overnight. To serve, dip the base of each mould in a little warm water, then invert onto plates, or simply serve in the glasses if using.