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How to make Pink grapefruit jellies with liqueur cream

Yield = 12
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 2 pink grapefruit
  • 60ml (1/4 cup) cold water
  • 1 tablespoon white sugar
  • 2 tablespoons boiling water
  • 1/2 teaspoon powdered gelatine
  • 1 3/4 tablespoons pure icing sugar
  • 24 fresh raspberries or frozen raspberries

Liqueur cream

  • 60ml (1/4 cup) thickened light cream
  • 2 teaspoons Cointreau

Method

  • Step 1 Place twelve 30ml shot glasses on a tray. Use a zester to remove rind from 1 grapefruit in 2cm-long strands. Set zest aside. Juice grapefruit and strain into a jug. You'll need 250ml (1 cup) of juice.
  • Step 2 Line a tray with non-stick baking paper. Place cold water and sugar in a saucepan and stir over low heat until sugar dissolves. Bring to the boil. Add the grapefruit zest and cook, uncovered, for 3 minutes. Use tongs to transfer candied zest to prepared tray. Separate strands into 12 even piles. Set aside
  • Step 3 Place the boiling water in a jug and sprinkle with gelatine. Stir with a fork until gelatine dissolves. Add grapefruit juice and icing sugar, and whisk until sugar dissolves.
  • Step 4 Place a raspberry in each glass and pour over the grapefruit-juice mixture. Cover the tray with plastic wrap and place in the fridge for 1 hour or until set.
  • Step 5 To make the liqueur cream, combine the cream and Cointreau in a jug. Spoon over set jellies and top with remaining raspberries and candied zest to serve.