A good introduction to insects. I even had a vegan try it because, well, she decided she had to.
Step 1: Ingredients
50 Crickets ( read my "Insects for Food-prep. 101" Instructables to see how to prep the crickets)
1/2 cup fresh squeezed Orange juice
1 teaspoon micro-planed fresh Ginger
3/4 teaspoon Orange zest
1/4 cup brown Sugar
1/2 Tablespoon Cornstarch
2 cups fresh berries, I used strawberries and raspberries, roughly chopped
1/4 cup filtered water
1/8 cup Sugar
1 teaspoon fresh Orange zest
1 teaspoon fresh Lemon juice
12 ounces of semi-sweet Chocolate, coarsely chopped
1/2 - 3/4 cup heavy cream (depending how thick you want your Ganache)
1/2 cup Berry sauce, reserve remaining sauce for garnish
Step 2: Ginger-Orange Cricket Glaze
Using a micro-plane zest your orange. Zest extra for the Berry Sauce
Juice the orange and set it aside.
The best way to peel ginger is with a spoon. take the tip of the spoon and run it against the ginger skin. It will peel right off. It is even good for the curvy hard to reach spots.
Use the micro-plane for the ginger as well
Step 3: Heating the Sauce
Turn the burner on to a medium heat.
Slowly add the orange juice, mixing constantly.
Bring to a simmer then lower heat.
Cook for five minutes and take off the stove
Step 4: Coating the Crickets
Scatter some crickets over it and carefully and lightly fold the sauce over them until they are fully covered.
Put them in the dehydrator until the sauce is not wet anymore, about an hour.
If you don't have a dehydrator you can use your oven on a low heat, 200 degrees F will work but keep a close eye on them