Ingredients :

• Orange — Get a large Navel or Valencia — not the small dehydrated ones from a bag that’s been sitting around for a week. It should feel heavy for its size, a sign it’s full of juice. If you have an organic one, rub a bit of zest into the warm mixture: the aroma becomes truly spectacular.
• Unflavored gelatin powder — This is what holds everything together. One tablespoon is enough to transform three-quarters of a cup of liquid into a flexible jelly. Choose an unflavored, neutral one — strawberry or raspberry gelatin has no business here. You can find it in supermarkets (Dr. Oetker, Knox, or similar brands work perfectly).
• Pure honey — Liquid honey incorporates better than crystallized honey, which tends to stay in a clump in warm liquid. Wildflower or acacia honey is more than enough — no need to break out the pricey manuka honey for this recipe.
• Hot water — Hot, not boiling — around 80 °C. Boiling water can denature the gelatin and compromise the set. A kettle left to cool for two minutes after boiling, or simply the tap turned all the way to the hot side, is perfect.