Ingredients

• 8 Oranges
• 3 Gelatine Sheets
• 4 Tbsp Yoghurt
• 1 Punnet Raspberries

Method

1. Cut the oranges in half and scoop out the pulp into a bowl. Set aside.
   
   
2. Slice off the bottom end of each orange half to create a stable base, making sure there are no holes.
   
   
3. Juice the pulp and warm in a pot.
   
   
4. Soak the gelatine sheets for 5 minutes in a bowl of water.  Squeeze out the excess water.
   
   
5. Meanwhile, segment one orange and set aside.
   
   
6. Add the gelatine sheets to the warm orange juice and stir to dissolve.
   
   
7. Pour the orange juice mixture into the orange cups and refrigerate for at least 6 hours or overnight.
   
   
8. Serve with yoghurt, fresh raspberries, orange segments, and garnish with mint leaves.