1. Cut chinagrass fine, add to water, keep aside for 1 hour.

2. Refrigerate grated chocolate in fridge on a tray line with butter paper till required.

3. Whip cream with 2 tbsp. sugar, till soft and fluffy.

4. Put in large star nozzled piping bag, keep refrigerated till required.

5. Heat china grass water in a large pan.

6. Stir constantly, bring to a boil.

7. Add sugar, dissolve on low heat.

8. Take off fire.

9. Strain juices together with a fine nonmetal mesh or strainer.

10. Mix well. Pour into 4-5 individual serving glasses.

11. Allow to set in chiller or freezer compartment.

12. When set, pipe on whipped cream on top of each jelly.

13. Decorate with grated chocolate and candied lemon peel.

14. Serve very well chilled.

Making time: 20 minutes (excluding setting time)
Makes: 4-5 individual servings
Shelflife: 2 days, refrigerated in chiller compartment.