Orange caramel custard

1. Heat sugar in a heavy-based pan until it becomes caramel. Cover hand with a tea towel when adding the 150 ml boiling water (this prevents splutters from burning you). Stir and cook until smooth. Remove from heat and cool completely.
2. Place the gelatine in the cold water, to soften.
3. Arrange drained orange segments over the base of a flat-bottomed cake tin (1,5 litre capacity).
4. Over a low heat, melt the gelatine and add to cooled sugar water, stirring until dissolved. Cool further.
5. Whip the cream to a foam and flavour with vanilla and liqueur. Add the cooled sugar liquid, and pour the mixture into tin. Leave to set in fridge for at least 3 hours.
6. Loosen edges of the dessert with your fingertip and unmould onto serving dish. Decorate with orange slices and chopped nuts.