11/2 cups Chelsea White Sugar
11/2 cups hot water
2 tblsps gelatine
11/2 cups fresh lemon juice
1 x 310 gm can mandarin segments - drained

1 : Place Chelsea White Sugar, water and gelatine in a saucepan and whisk over heat until dissolved. 
2 : Add lemon juice, allow to cool and almost set. 
3 : Pour into a cold, wet 1 litre capacity jelly mould, add mandarin segments.
4 : Place in the refrigerator and allow to set for 6 hours. 
5 : Stand mould briefly in a basin of hot water, turn out onto a serving plate.