Recipe by Sara 76

This dessert is from the 2003 Chrisco calender.

Ingredients Nutrition

  • 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


  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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