Serves (6-8)
Candied Oranges
2 medium oranges, washed
500g caster sugar
600ml water
Orange and Star Anise Jelly
250ml fresh orange juice, strained
2 Star Anise
2 to 3 leaves of gelatin, depending on the size
Vanilla Chantilly
300 ml double cream
1 vanilla pod, split and seeds scraped out
1 to 2 tbsp icing sugar, to taste
For the Jelly
Gently heat orange juice with the star anise to a bare simmer. Soak gelatin in cold water for a few minutes to soften. Squeeze excess water out of gelatin and add to orange juice, off the heat. Tightly wrap the base of 6 or 8cm ring molds with clingfilm. Strain through a fine sieve, pour into the rings, and chill until set.
For the Candied Oranges
Put the oranges in the freezer for 20 minutes. Discard tops and bottoms and cut into thin slices, about 2mm thick. Plunge slices into boiling water, leave for 1 minute, drain off, and repeat. Put the sugar and water in a heavy based pan to dissolve the sugar. Once dissolved increase the heat, bring to the boil and allow to bubble for a few minutes. Decrease the temperature, add the oranges and cover with grease proof paper directly on the surface of the sugar syrup. Cook for 1 hour until translucent and tender. If sugar syrup becomes too thick during the cooking process, add a little more water. Cool completely. Refrigerate for up to 1 month.
To Serve
Whip the cream to soft peaks with the vanilla seeds and icing sugar. Place jelly on plate and remove ring. Place 1 slice of candied orange on top of the jelly and quenelle the cream on top. Garnish with a used vanilla pod or star anise.
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