5 gelatine leaves
1kg/2¼lb tangerines plus 2 extra tangerines, segmented
150g/5oz/scant ⅔ cup caster (superfine) sugar
1 Put the gelatine in a shallow bowl and cover with cold water. Set aside to soak for 5 minutes.
2 Meanwhile, zest two tangerines and put the zest in a large pan. Squeeze the juice from the zested and whole tangerines and add to the pan with the sugar.
3 Lift the gelatine out of the water and add to the pan. Heat gently, stirring, until the sugar dissolves. Strain into a large jug and make up to 1 litre/1¾ pints/4 cups with cold water.
4 Divide the tangerine segments between 8 dishes, pour over the liquid and chill for at least 5 hours. Remove from the refrigerator 5 minutes before serving to soften slightly.