Remove the inside flesh of the oranges and carefully scrape out the membrane, taking care not to make a hole in the skin of the oranges.
Make up the jelly according to instructions, but use about four-fifths of the water so the jelly is thicker. Fill the orange halves with jelly to the top (place in bun trays to keep them steady).
Refrigerate until set, then trim the orange halves so the skin’s level with the jelly and cut in half again with a sharp knife. Cut triangles from rice paper and fix with cocktail sticks to make sails.
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