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    Orange jelly with chocolate sauce

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    Orange jelly with chocolate sauce

    • Vegetarian
    • Preparation time: 10 mintues, plus setting
    • Cooking time: 15 minutes
    • Total time: 25 minutes, plus setting 25 minutes

    Serves: 6


    • 2 litres freshly squeezed orange juice, sieved
    • 25g fine leaf gelatine, cut into broad strips
    • 2 essential Waitrose oranges
    • 30g cocoa
    • 50g caster sugar
    • 50g natural fat-free fromage frais


    1. Pour the juice into a pan, bring to the boil and reduce by a third to 1.2 litres. If you over-reduce it, make up the volume with a little more juice.
    2. Place the gelatine strips in a bowl, cover with cold water and soak for 5 minutes, then drain. Pour a little of the reduced orange juice over the gelatine and stir until it dissolves, then add this to the rest of the reduced orange juice. Pour into a large serving bowl or 6 glass cups, cover and chill for about 6 hours, until set.
    3. Peel the oranges, then trim off and discard the pith. Use a sharp knife to cut segments from the membrane.
    4. Place the cocoa and sugar in a small pan with 100ml water and bring to a rolling boil, whisking until smooth. Remove from the heat and whisk in the fromage frais. Transfer to a bowl or jug, cover with clingfilm and leave to cool, then chill.
    5. Serve the jelly with the orange segments and chocolate sauce.

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