To make orange and raspberry jelly dissolve gelatin in boiled water.
Blend water with sugar, poach until sugar dissolves, cool down to 100oF (40oC), add dissolved gelatin and bring to a boil. Add juice and cool.
Pour raspberry jelly in 3 inch (8 cm) mold and let the jelly set. Turn the jelly on the center of a mold of larger diameter, pour with cooled orange jelly and refrigerate until set. You can also use your own variants of combining the jellies.
Before serving plunge the mold in hot water for several seconds and turn on the plate. Place strawberry and apricots around the jelly.
