Instructions

1. Pour the orange juice into a saucepan and heat it up. Reduce it to 650 ml.
2. Cut the gelatin leaves into strips, soak them in cold water for 5 minutes. Drain and put them in a bowl. Pour over a little of the orange juice and let it dissolve.
3. When the gelatin is completely dissolved, add the remaining orange juice and stir to combine.
4. Pour the liquid into 3-4 small bowls, cups or glasses, cover and chill them in the refrigerator for about 6 hours.
5. Before serving the jelly, peel the orange, cut the flesh into wedges and put about 3-4 on the top of each pot of jelly.
6. To make the chocolate cream: pour 100ml of boiling water over the cocoa powder and stir until smooth. Let it cool then mix with the agave syrup and the cream cheese. Spoon this over the jelly.