Splash cold water into eight 150 ml (5 fl oz) fluted moulds and chill the moulds in the freezer.

Pour the port into a bowl and sprinkle over the gelatine. Set aside.

Put the sugar in a large pan with 600 ml (1 pint) of cold water. Heat gently to dissolve, then bring to the boil and bubble for about 15 minutes, until the liquid has reduced by half.

Stir in the soaked gelatine until the gelatine is completely dissolved.

Put the orange segments in the flutes of the moulds so they stand up and rest against the edge of the mould. Fill each mould halfway up with the liquid. Chill to set, then pour in the rest of the liquid and chill again.

To serve, dip each mould briefly in a bowl of hot water to loosen. Upturn on to a plate and pour the cream over.