Iced fruity cream

Serves 10

1 packet orange jelly (4 servings)
1 cup (250ml) boiling water
1 cup fresh strawberries
1 can (300ml) condensed milk
1 cup (250ml) cream, double
granulated chocolate

Place jelly in a mixing bowl and dissolve it by pouring boiling water in a thin stream and stirring continuously.

Set aside to cool a little.
Stir in strawberries, hulled and chopped and condensed milk.
Cool completely.

In another bowl, whip cream until stiff and fold half of it into mixture.
Spoon into individual serving bowls and refrigerate until set.

Decorate with rosettes or spoonfuls of cream and top with granulated chocolate.
Serve chilled.