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Aperol & grapefruit citrus jellies
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Total Time:
20 minutes
Upgrade your summer with a jelly twist on the classic Aperol spritz!
Ingredients:
  • 8 leaves of gelatine
  • 4 grapefruits
  • 1 lemon
  • 1 orange
  • 75 ml Aperol
  • 50 g caster sugar
  • 100 ml double cream
  • 1 teaspoon icing sugar
Instructions:
  • Begin by soaking the gelatine in cold water for 5 minutes to soften. While the gelatine is soaking, grate a bit of zest from 1 of each citrus fruit into a bowl. Next, cut the zested fruits in half and squeeze the juice into a pan. Combine the juice with 100ml of water, Aperol, sugar, and the soaked gelatine. Heat gently until the gelatine and sugar dissolve. Allow the mixture to cool. Peel the remaining grapefruits, remove the segments, and add them to the jelly mix. Pour the mixture into 6 to 8 clean glasses or trifle bowls and refrigerate for at least 3 hours until set. Lastly, combine cream with citrus zest and icing sugar, beat until soft peaks form, then spoon it onto the set jellies.

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