Ingredients 85g jelly crystals 400 mls boiling water 3 orange, large Pour boiling water over jelly crystals and stir until dissolved. Cool slightly. Cut oranges in half lengthwise and remove flesh. Take care to place oranges somewhere they won’t tip over. Muffin and cupcake trays work well. Refrigerate. When jelly is set, cut into wedges.
INGREDIENTS 1 litre ultra mel custard. 180g dark chocolate. 1 chocolate sponge cake. 225g pitted black cherries (Retain cherry juice). 2 chocolate flakes. 1 tablespoon cocoa. 250ml fresh cream. STEPS In a medium saucepan on the stove gently heat 500ml ultra mel custard. Break up the chocolate and add to the custard. Once melted remove […]