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 chinagrass fine, add to water, keep aside for 1 hour.
- Refrigerate grated chocolate in fridge on a tray line with butter paper till required.
- Whip cream with 2 tbsp. sugar, till soft and fluffy.
- Put in large star nozzled piping bag, keep refrigerated till required.
- Heat china grass water in a large pan.
- Stir constantly, bring to a boil.
- Add sugar, dissolve on low heat.
- Take off fire.
- Strain juices together with a fine nonmetal mesh or strainer.
- Mix well. Pour into 4-5 individual serving glasses.
- Allow to set in chiller or freezer compartment.
- When set, pipe on whipped cream on top of each jelly.
- Decorate with grated chocolate and candied lemon peel.
- Serve very well chilled.
Making time: 20 minutes (excluding setting time)
Makes: 4-5 individual servings
Shelflife: 2 days, refrigerated in chiller compartment.
Lemon Dishes Index
