Fresh Citrus Jello

1. With a sharp knife, cut all the peel and white pith from one orange and carefully remove the segments. Arrange all of the segments in the base of a 3 3/4 cup mould or dish.

2. Remove some shreds of citrus rind with a zester and reserve them for decoration. Grate the remaining rind from the lemon and lime and one orange. Place all the grated rind in a saucepan with the water and sugar.

3. Heat gently until the sugar has dissolved. Remove from the heat. Squeeze the juice from all the rest of the fruit and stir it into the pan.

4. Strain the liquid into a measuring jug to remove the rind (you should have about 2 1/2 cups: if necessary, make up the amount with water). Sprinkle the gelatine over the liquid and stir until dissolved.

5. Pour a little of the jelly over the orange segments and chill until it has set. Leave the remaining jelly at room temperature to cool, but do not allow it to set.

6. Pour the remaining cooled jelly into the dish and chill until set. To serve, turn out the Jello and decorate it with the reserved citrus rind shreds and slices of citrus fruit.