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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This dessert is from the 2003 Chrisco calender. Ingredients:
1 (50 g) packet raspberry jelly crystals (or whatever a regular size packet is) |
3 tablespoons semolina, heaped |
3 tablespoons sugar, heaped |
3 cups cold water |
1 (55 g) chocolate bars, grated (or use a flake bar and crumble it) |
whipped cream |
Directions:
1. Bring water, semolina, and sugar to the boil. Boil for 3 minutes.
2. Remove from heat and add jelly crystals, stir until dissolved.
3. When cool, beat with an egg beater for 10 minutes.
4. Pour into a serving dish and leave to set. When set, cover with whipped cream and decorate with chocolate.
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