Orange Jelly

Orange jelly candy

Orange jelly candy are finger-sized sticks of soft jelly candy that are sold in food specialty stores in Hong Kong. A great deal of candy available in Hong Kong is imported from Europe, mainland China, the United States and other regions around the world. Orange jelly candy is one of the few that have historically been manufactured locally in Hong Kong.

Gelatine dessert

Gelatine desserts or gelatin desserts are desserts made with a sweetened and flavoured processed collagen product (gelatine), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as "jelly" by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. Jelly recipes are included in the 19th-century cookbooks of the English food writers Eliza Acton and Isabella Beeton.

Orange (colour)

Orange is the colour between yellow and red on the spectrum of visible light. The human eyes perceive orange when observing light with a dominant wavelength between roughly 585 and 620 nanometres. In traditional colour theory, it is a secondary colour of pigments, produced by mixing yellow and red. In the RGB colour model, it is a tertiary colour. It is named after the fruit of the same name.

orange

Noun

1. An evergreen tree of the genus Citrus such as Citrus sinensis which yields oranges (the fruit).
2. Any round citrus fruit with a yellow-red colour when ripe and a sour-sweet taste; the fruit of the orange tree.

Adjective

1. Having the colour of the fruit of an orange tree; yellowred; reddish-yellow.

jelly

Noun

1. A dessert made by boiling gelatine (or a plant-based alternative such as agar or carrageenan), sugar and some flavouring (often derived from fruit) and allowing it to set.
2. A clear or translucent fruit preserve, made from fruit juice and set using either naturally occurring, or added, pectin.

Verb

1. To make into jelly.
2. To preserve in jelly.