Our guest chef
Roni Mitchell has added a few twists of her own to the dish, including
some Grand Marnier for an orange explosion and some fresh orange
slices in the jelly for texture.
is: it works!
at South Notts College in West Bridgford and does a lot of outside
catering as well.
If you taste
her recipes, you'll know why she's so popular.
1 packet orange
jelly cut into squares
375 ml/ 13 oz orange juice
275g/ 10 oz plain chocolate pieces
350ml/ 12 oz double cream
1 25cm/ 10 in sponge flan case
pouring cream to serve
raspberries or strawberries to garnish
1. Put orange
jelly into bowl and add 150ml/5oz boiling orange juice. Stir until
dissolved and then add rest of the orange juice. Pour into 23cm/
9in shallow round cake tin lined with clingfilm and chill.
2. Put chocolate
and half the cream into a bowl and melt over simmering water. Remove
and leave to cool. Whip the rest of the cream into peaks. Fold into
melted chocolate. Mix and chill for a few minutes to a spreading
consistency but do not let it set.
3. Turn jelly
out of clingfilm and sit in the sponge flan case, spread with topping
making sure the jelly is completely covered.
4. Leave in
fridge to set for at least 30 minutes before serving.
5. Add Cointreau,
Grand Marnier or orange syrup jelly extra flavour.
Try the lovely
smoked fish and avocado sauce!
Or a tempting
starter from our extensive selection.