Place the gelatine powder in a bowl, add the cold water, and stir thoroughly. The gelatine will soak up the water.
Strain the orange and lemon juice through a fine sieve and place in a large bowl. Make sure that after you’ve strained the juice, you still have the correct weight.
To make a syrup with the sugar and 350ml water, place both ingredients in a saucepan and bring to a boil. Stir, allowing the sugar to melt completely. Remove from the heat. At this point, add your bloomed gelatine and stir until it’s melted.
Mix the syrup mixture into the juices and stir.
Lastly, add 400ml water.
Pour the jelly mixture into your favourite bowl or mould. Or, make smaller jellies by using smaller moulds
Place the jelly in the chiller and leave it to set for a few hours, preferably overnight. It will need at least 4 hours but if your fridge is a high-traffic area, plan for more time to allow it to chill properly.
When the jelly’s ready, it will be firm to the touch (the surface will bounce back when pressed with your finger).
To serve, gently submerge the mould into hot water about ¾ up the sides – just enough for the heat transfer to loosen the jelly from the mould.
Invert the jelly onto a plate, pie plate or cake stand.
Serve with the cream.