Deliciously fresh orange jelly.

A few leftover oranges from Christmas make a light and delicious dessert.

Orange jelly with cream and chocolate

I used 5 oranges to make up 250ml of juice. I haven’t added any extra sugar as I want to reduce my sugar consumption so this makes a really refreshing dessert. This is perfect on it’s own. However … there was some thick cream in the fridge and adding a spoonful on top of the set jelly and some finely grated dark chocolate elevated it to another level! Serves 4.

  • 250ml freshly squeezed orange juice (approx 5 oranges)
  • I sachet of vegetarian gelatine 6.5g (I have used Dr Oetker’s Vege Gel
  • 250ml water

Optional –

  • sugar to taste –
  • thick double cream to garnish
  • a small piece of very dark chocolate – grated

Making orange jelly

Measure 250ml of cold water into a saucepan and add the gelling powder stirring until it has dissolved.  Juice the oranges and pour the juice through a sieve into the saucepan. Heat the mixture, stirring all the time, and bring to the boil.

Squeezing oranges

Taste and add a little sugar if desired. Continue to stir until the sugar has dissolved. Remove from the heat and pour into 4 individual jelly moulds or heat tolerant glasses.

Orange jelly

Enjoy as they are or add a spoonful of thickened cream and grated chocolate.

Jelly cream and chocolate

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