Jamie Oliver

Aperol & grapefruit citrus jellies

A perfect summer pud

Aperol & grapefruit citrus jellies

Makes 6
Cooks In20 minutes plus chilling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    255
    13%
  • Fat
    13.6g
    19%
  • Saturates
    8.4g
    42%
  • Protein
    2.1g
    4%
  • Carbs
    28.2g
    11%
  • Sugars
    28.2g
    31%
  • Salt
    0.3g
    5%
  • Fibre
    0.3g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Maddie Rix

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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
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Jamie Magazine
Recipe From

Jamie Magazine

By Maddie Rix

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Soak the gelatine in cold water for 5 minutes, until softened.
  2. Grate a little zest from 1 of each citrus fruit into a bowl and set aside.
  3. Cut the zested fruits in half and squeeze the juice into a pan. Add 100ml of water, the Aperol, sugar and soaked gelatine. Heat gently until the gelatine and sugar have dissolved. Leave to cool.
  4. Peel the remaining grapefruits with a sharp knife, remove the segments and place into the jelly mix.
  5. Pour into 6 to 8 clean glasses or trifle bowls and place in the fridge for at least 3 hours, until set.
  6. Pour the cream over the citrus zest and add the icing sugar. Beat until soft peaks form and then spoon on top of the set jellies.

Tips

This jelly is super versatile; if you don't fancy grapefruit, swap it out for your favourite citrus fruit, or even a zesty combo.

Tip

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Nutrition per serving
  • Calories
    255
    13%
  • Fat
    13.6g
    19%
  • Saturates
    8.4g
    42%
  • Protein
    2.1g
    4%
  • Carbs
    28.2g
    11%
  • Sugars
    28.2g
    31%
  • Salt
    0.3g
    5%
  • Fibre
    0.3g
    -

Of an adult's reference intake