Clove orange jellies with Cointreau cream

Place a clove in four 1/2-cup (125ml) dariole moulds. Peel the skin and white pith from 6 oranges, then segment each one by holding an orange in your hand (over a bowl to reserve the juice) and cutting segments away from the membrane with a small sharp knife. Divide the segments among the dariole moulds and pack down tightly.

Juice 4 oranges and place in a pan with the reserved juice, cinnamon, 120g of the caster sugar and 4 cloves. Stir over low heat until the sugar dissolves.

Meanwhile: soak the gelatine leaves in cold water for 5 minutes. Squeeze out excess water, then add to the warm juice with 2 tablespoons of Cointreau. Stir to dissolve, then allow to cool. Fill the moulds with the juice mixture, carefully pulling the oranges away from the sides to allow the jelly to coat the sides of the moulds. Refrigerate overnight.

Zest and juice the remaining 2 oranges. Place in a saucepan with the remaining 100g caster sugar and 4 cloves. Stir over low heat until the sugar dissolves, then simmer for 5 minutes until syrupy.

Stir in the remaining Cointreau and cool.

For the Cointreau cream, whisk all ingredients until soft peaks form.

Turn jellies out onto plates and serve with the syrup and Cointreau cream.