Raspberry Fluff

This dessert is from the 2003 Chrisco calender.

• Ready In: 20 mins
• Serves: 4-6

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.