Mix the grated orange rind with 2 spoonfuls of sugar and leave to blend. Put the orange and lemon juice in a saucepan.

Add the corn flour before turning on the hotplate. Mix very thoroughly so that it is completely dissolved in the juice. Add the grated peel and the rest of the sugar.

Turn on the hotplate and stir the mixture evenly and continuously with a wooden spoonful. Be patient. The mixture will thicken slowly and needs stirring all the time to avoid lumps forming.

When you feel it has thickened enough, pour into a cake mould. Put in the fridge to cool.

Prepare the sauce as follows. Cut the orange peel into fine strips (juliennes) and boil in water. Discard the first water and replenish with fresh.

As soon as it comes to the boil, add the half glass of sugar and boil until it is reduced to a syrup. Add a touch of cinnamon and vanilla last of all.

Turn out the jelly and pour the sauce over it. A divine sweet, try it.