To make the St Clement’s jelly, soak the gelatine leaves in cold water for five minutes to soften.
Using a vegetable peeler, peel six strips from a lemon and six strips from an orange and put these into a saucepan with the sugar and 400ml water.
Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel.
Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml of both lemon and orange juice.
Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set.
To make the amaretti biscuits, preheat the oven to 180 Celsius. In a large bowl, beat the egg whites until firm.
Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste.
Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately two cm apart, as they will expand during cooking.
Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool.
To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down.
Remove from the heat. In a small bowl, stir the arrowroot with two tablespoons cold water to make a paste, then add to the warm mandarins.
Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely.