Citrus Cup

Make the Orange Syrup:

1. Bring to the boil while stirring at a medium-high heat
* 3 cups orange juice, no pulp
* 1/2 cup granulated sugar
2. Once the mixture starts to boil, reduce the heat to medium, and cook until the liquid has reduced to 1 cup. Stirring Often.
3. Remove from heat and allow to cool

Make the Panna Cotta

Ingredients
* 2 teaspoon powdered gelatin (10 grams)
* 2 1/2 cups heavy cream
* 1 ounce caster sugar
* 1 large orange, juiced and zested
* 6 large oranges - cut off top 1/4, and hollow (orange skin looks like a cup)

1. Place the cream into a medium-sized saucepan, add the sugar and, over a low heat, stir gently until the sugar has dissolved. Add the orange zest and all but 2 teaspoons of the juice.
2. Stir gently without making too many bubbles; you are aiming to create a smooth-textured panna cotta
3. Follow the instructions on the powdered gelatin box, but replace the hot water with hot orange juice for extra orange zing
4. Divide the cooked cream evenly between the 6 orange cups
5. Put in the fridge to cool for about 2 hours or until firm

Make the orange jelly
* 4g Powdered Gelatine
* 500 ml Orange Juice, divided in half
* 75g Granulated sugar

1. Place half of the orange juice and sugar in a saucepan over a low heat and stir until the sugar dissolves.
2. Sprinkle the powdered gelatine over the surface, and stir until dissolved
3. Remove from the heat, and add the other half of the orange juice
4. Leave to cool, but not set


To finish the Orange Cup
1. Pour the Jelly into orange cups, and allow to set for about 2 hours
2. Put about 2 tbs of orange syrup on top of the jelly for extra Orange Zing
3. Decorate the top with Orange segments to make it look like a real orange