INGREDIENTS

1. 5 leaves of beef gelatine (platinum grade)
2. 600ml clementine juice (roughly 20 clementines)
3. caster sugar, to taste
4. a small piece of fresh ginger
5. 2 clementines
6. 1 heaped teaspoon vanilla syrup or a few drops of vanilla extract
7. 200g natural fat-free yoghurt
8. good-quality dark chocolate (70% cocoa solids), to serve

EQUIPMENT

1. Measuring jug
2. 2 bowls
3. Saucepan
4. Chopping board
5. Knife
6. Microplane or grater
7. 6 serving glasses (200ml each)
8. Sieve

See imperial conversion table

PREPARATION

1. Pour 500ml cold water into a bowl with the gelatine leaves and soak for a few minutes until softened. Meanwhile…

2. Squeeze the juice of roughly 20 clementines until you have 600ml of liquid. Then, pour into a pan over a low heat until warmed through.

3. Add the softened gelatine and let it dissolve, stirring occasionally. Add a little sugar to sweeten the juice, but not too much - you still want that zippy clementine flavour to come through.

4. Peel the ginger and grate a tiny bit onto the chopping board then squeeze it over the juice so you get a few drips of ginger juice in there.

5. Peel 2 clementines and slice each into thin rounds. Then, arrange 6 small serving glasses on a tray and put 2 clementine rounds into each one. Sieve the clementine mixture into each glass and put them in the fridge for at least 2 hours, or until they’re set and wobbly.

6. To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.