Pink grapefruit and champagne jelly

Pink grapefruit and champagne jelly

By
From
How to Cook Desserts
Serves
6-8
Photographer
Peter Cassidy

This is a beautiful, clear jelly that is shown off to its best served in individual glasses or ramekins.

Ingredients

Quantity Ingredient
3 pink grapefruit
550ml champagne
20ml ginger wine
150g caster sugar, or more to taste
5 sheets leaf gelatine

Method

  1. Place 6–8 medium ramekins or glasses in the fridge to cool. Segment the grapefruit.
  2. Put the Champagne, ginger wine and 150g caster sugar in a medium saucepan and gently heat until the sugar has dissolved. Taste and add more sugar if desired.
  3. Meanwhile, place the gelatine sheets in a bowl of cold water and leave to soak for at least 5 minutes, until softened.
  4. Squeeze the excess water from the softened gelatine leaves and drop them into the warmed Champagne liquor. Stir to dissolve the gelatine, checking that it has dissolved fully; the liquid should be clear. Pour the liquid into a jug.
  5. Pour a little liquid into the bottom of the chilled ramekins or glasses and chill them for about 30 minutes, or until almost set.
  6. Remove the jellies from the fridge, divide the grapefruit segments between them, then pour on enough jelly mixture to nearly cover the segments, but holding back enough for a further layer.
  7. Return the jellies to the fridge until nearly set again; this may take an hour. Keep the jug with the remaining mixture warm to prevent the jelly mixture setting (stand it in a bowl of warm water if the kitchen is cool).
  8. Remove the jellies from the fridge and pour on a final layer of jelly, ensuring the grapefruit is completely covered, then chill until set. Remove the jellies from the fridge 20 minutes before serving, to allow them to soften a little.
Tags:
leiths
desserts
baking
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