Rinse out an 850 ml (1 1/2 pint) metal jelly or ring mould with cold water and place it in the refrigerator to chill.

Squeeze the juice from 4 of the tangerines and strain into a measuring jug. Stir in the sugar, adding a little more to taste if liked.

Mix the lemon juice and water in a

small bowl; sprinkle gelatine on top and leave to soak for about 5 minutes, until opaque and spongy. Then stand the bowl in a pan of hot water and stir until the gelatine is dissolved and the liquid is clear.

Remove the bowl from the pan and cool slightly. Pour the gelatine solution in a thin stream on to the strained fruit juice, stirring constantly. Make up to 600 ml (1 pint) with water and refrigerate for about 1 hour, until just beginning to set.

Using a sharp serrated knife, peel the remaining tangerines, taking care to remove every bit of bitter white pith. Divide the fruit into segments and remove any pips.

Fold the segments through the almost set jelly and pour into the chilled mould. Refrigerate at least 4 hours, or overnight, until set.

Unmould the tangerine jelly carefully and allow to stand at room temperature for about 30 minutes to take the chill off the flavour. Lightly whip the cream and flavour with liqueur if liked. Use the cream to decorate the jelly or serve it in a separate bowl.