Blood orange jellies with madeleines and chantilly cream

Method

1. Strain the orange juice into a pan, then add the cava/prosecco and the sugar. Stir over a low heat until the sugar dissolves. Meanwhile, soak the gelatine in cold water for 5 minutes.
2. Take the syrup off the heat. Remove the gelatine from the water, squeeze out the excess, then add it to the syrup and stir until dissolved.
3. Divide the jelly mixture among 6 glasses or moulds, then chill for 6 hours or until set.
4. To make the madeleines, heat the oven to 190°C/170°C fan/gas 5. Put the eggs and sugar in a large mixing bowl or a stand mixer and whisk by hand/mix for 5 minutes or until very thick and moussey. Whisk in the orange zest.
5. In a separate bowl, sift together the flour, cornflour and baking powder. Gently fold it into the egg mixture using a large spoon, then fold in the 100g melted butter. Put the mixture in the fridge for 15 minutes to thicken slightly.
6. Meanwhile, brush the moulds of 1-2 madeleine tins with 25g melted butter and set aside for a minute or two until the butter has set. Sprinkle each mould with a little flour and shake around to coat. Tap out the excess.
7. Pipe or spoon 2 tablespoons of the madeleine mixture into each mould to three-quarters full; you’ll have enough for 18 madeleines (you may need to bake in batches). Bake for 10-12 minutes until puffed up, slightly peaked in the centre and richly golden. Leave to cool in the tin for 1 minute, then carefully transfer to a wire rack and leave to go cold.
8. When ready to serve, whip the cream and 3 tbsp sugar together until soft peaks form (see tips). Dust the madeleines with icing sugar and serve with the blood orange jellies and chantilly cream.