Orange Jelly with Caramel Chips

Name: Orange Jelly with Caramel Chips
Yield: Serves Four
Ingredients: 300 ml/½ pint double cream; 600 ml/1 pint orange juice, fresh, canned or frozen (but not diluted orange squash); 20 g/¾ oz powdered gelatine; 50 g/2 oz granulated sugar; 600 ml/1 pint orange juice, fresh, canned or frozen (but not diluted orange squash); 65 g/2½ oz granulated sugar

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

For the Orange Jelly

600 ml/1 pint orange juice, fresh, canned or frozen (but not diluted orange squash)
65

Dessert

Method

Warm the orange juice slightly, but on no account bring it to the boil (boiling changes the flavour). Put the sugar and gelatine into a small heavy-bottomed saucepan and pour on 4½ tablespoons water. Leave to ‘sponge’ for 10 minutes, then dissolve over a gentle heat, without allowing the gelatine to boil and resisting the temptation to stir it. When it is clear and liquid mix with the orange ju