Ingredients:
• 1/2 litre – water
• 1/2 litre – Orange juice, freshly extracted
• 1/2 cup – Lemon juice, freshly extracted
• 1 packet China grass
• 10 tbsp – fine Sugar (or grind before using)
• 1 cup – fresh Cream
• 1 tbsp – grated chocolate
• 10-12 strips of thin Lemon peel, candied (optional)
Method:
- Cut China grass fine, add to water and keep aside for 1 hour.
- Refrigerate grated chocolate on a tray lined with butter paper.
- Whip cream with 2 tbsp sugar, till it becomes soft and fluffy.
- Put in large star nozzled piping bag, keep refrigerated till required.
- Heat China grass water in a large pan.
- Stir constantly and bring to a boil.
- Add sugar, dissolve on low heat.
- Take off fire.
- Strain juices together with a fine non-metal mesh or strainer.
- Mix well.
- Pour into 4-5 individual serving glasses.
- Allow to set- in chiller or freezer compartment.
- When set, pipe whipped cream on top of each jelly.
- Decorate with grated chocolate and candied lemon peel.
- Serve very chilled.
Recipe courtesy of Saroj Kering