Name: Jello and Chantilly Cream recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 5
Ingredients: Two of the jellos (I used foster clark brand 85 gm each, mango and cherry flavors); Boiling water 225 millilitre for each jello; Walnuts and peanuts roasted and chopped 3 tablespoon; Heavy cream 1 cup (Chantilly cream); Granulated sugar or castor sugar 2 tablespoon; Chocolate shavings few; butter 1 tablespoon

ABOUT Jello and Chantilly Cream RECIPE

Isn't that look amazingly beautiful !!! This is nothing but two of my favourite jellos with cream and chocolate shavings topped with roasted nuts like walnuts and peanuts. It is as simple as that. Nothing to do much in this. It has to be just you and your imagination to whip up this stunner. It will surely enliven any of your party's ambience, touchwood!!!

Ingredients Serving: 5

Two of the jellos (I used foster clark brand 85 gm each, mango and cherry flavors)
Boiling water 225 millilitre for each jello
Walnuts and peanuts roasted and chopped 3 tablespoon
Heavy cream 1 cup (Chantilly cream)
Granulated sugar or castor sugar 2 tablespoon
Chocolate shavings few
butter 1 tablespoon

Instructions

Bring the water to a rolling boil.
Set each of the jellos separately using 225 millilitre of boiling water for each.
Let it come down to room temperature and then refrigerate it until set for almost 3 hours.
Beat the cream until stiff peaks are formed.
Do not over beat the cream.
The bowl and the whisk should be chilled before beating the cream around 20 minutes. Pop them in the freezer.
Use caster sugar accordingly. Do not add much. I used 2 tablespoon only.
For 2 cups of cream, use 1 cup of heavy cream.
This cream can be kept refrigerated for almost 2 hours before use.
Roast the nuts in a tablespoon of butter to add some crunch.
After the jello is set, invert the bowl over a serving plate.
Scoop generous dollops of the cream over it.
Sprinkle some chocolate shavings and the roasted nuts.
Enjoy it chilled.

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