Berry Ganache with Ginger Orange glazed Crickets

Picture of Berry Ganache with Ginger Orange glazed Crickets
Yes, you read correctly. Crickets. Why not? They add texture and protein and this recipe doesn't taste buggy at all.
A good introduction to insects. I even had a vegan try it because, well, she decided she had to.
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Step 1: Ingredients

Picture of Ingredients
Ginger-Orange Cricket Glaze

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

Berry Sauce

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

Berry Ganache

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

Picture of Ginger-Orange Cricket Glaze
make sure you wash your orange., especially if it is not organic.
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

Picture of Heating the Sauce
Put the brown sugar, orange zest, ginger, and cornstarch in a small sauce pan.
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

Picture of Coating the Crickets
On a dehydrator sheet or baking sheet spreed a thin layer of the sauce down with a spatula.
Scatter some crickets over it and carefully and lightly fold the sauce over them until they are fully covered.

Step 5:

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Separate and spread them out on the tray.
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
neo716651 year ago

Only problem I have with crickets and grasshoppers is the wings and legs.

I agree... I prefer cricket breasts much more than legs or wings!