Orange Jelly with Kiwi and Chocolate Cream

For the orange jelly with kiwi and chocolate cream, soak the gelatin in cold water. Bring the orange juice and sugar to the boil.

Squeeze the gelatine, take out a little juice, dissolve the gelatine in it and add it back to the juice.

Rinse stainless steel molds with cold water and divide the orange mixture among the molds. Chill in refrigerator for at least 6 hours (can be overnight).

Chop dark chocolate into small pieces and melt over hot water bath, slowly stirring in butter as you go. Peel kiwi and cut into fine slices.

Hold stainless steel molds briefly in hot water and invert onto cold dessert plates. Place kiwi slices on top of orange jelly and pour chocolate cream on top.

Decorate with white chocolate decorations.

Preparation Tip:

Instead of kiwi, banana slices or mango pieces also go well with the orange jelly.

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