Drain the mandarin segments in a sieve. Collect the juice in a wide measuring jug under the sieve and reserve for later. Snap the sponge fingers in half and place 2 halves in the bottom of a glass tumbler or wine glass. Place the sheets of gelatine in a bowl, add enough water to cover and soak for 5 minutes.
Take the reserved mandarin juice and make the liquid up to 600ml with the fresh juice. Place the liquid in a medium saucepan and bring to a gentle simmer. Immediately remove the pan from the heat and stir in the drained gelatine sheets (squeezing away any excess water from the gelatine first). Leave it to cool for about 30 minutes.
Divide the juice equally between the six glasses, pouring it over the sponge fingers. Divide the mandarin segments between the 6 glasses and drop on top of the sponge fingers which may have risen to the surface. Cover and chill for at least 2 hours until the jelly has set.
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