Chocolate Orange Spider Jellie Jello Food

CHOCOLATE ORANGE SPIDER JELLIES

Steps:

• Heat the orange juice in a medium-size pan until nearly boiling. Cover the gelatine with cold water and leave for 5 mins until spongy and softened. Squeeze out any excess water. Take the pan off the heat and stir in the gelatine until dissolved. Let the mixture cool a little, then divide between 10 serving dishes. Place in the fridge for at least 5 hrs, or preferably overnight.
• Cover a baking sheet with some baking parchment. Melt the chocolate either in the microwave (1-2 mins should do it) or in a bowl set over a small pan of boiling water. Pour the melted chocolate into a small freezer bag. Make a piping bag by snipping off a tiny piece of one corner. Now pipe out 10 spider-web shapes onto the baking parchment: pipe a circle with a smaller circle inside, then pipe lines coming out from the centre like the spokes of a wheel. Place the chocolate spider webs in the fridge to harden. Just before serving, carefully peel away each spider web from the parchment and place on top of a jelly.

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
• For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.
• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
• Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
• For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.

CHOCOLATE ORANGE SPIDER JELLIE (JELLO)

Steps:

• Heat half of orange juice in a saucepan on high until almost boiling and remove pan from heat.
• Using a fork to whisk in gelatine, until dissolved and add remaining juice and stir until well combined.
• Alow mixture to cool a little and then divide between 10 serving glasses or cups and chill for 3 to 4 hours until jelly/jello is set.
• Line a baking tray with baking paper and place chocolate in a microwave safe bowl and microwave at 50% for 1 to 2 minutes until melted and stir until smooth.
• Pour into a small resealable bag and snip of a tinyu piece at one corner.
• Pipe 10 spider web shapes onto the baking paper and refrigerate of 10 minutes or until set.
• When ready to serve carefully remove webs from baking paper and place on top of jellies.