Aperol & grapefruit citrus jellies

Name: Aperol & grapefruit citrus jellies
Total time: 20 min
Yield: 6
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

A perfect summer pud

“The classic Aperol spritz goes jelly-tastic with this delicious summery recipe! ”

Makes 6

Cooks In20 minutes plus chilling

DifficultyNot too tricky

Jamie Magazine Fruit Puddings & desserts

Nutrition per serving

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

Of an adult's reference intake

Jamie Magazine

By Maddie Rix

Tap For Method

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

Tap For Method

Jamie Magazine

By Maddie Rix

Tap For Ingredients

Method

Soak the gelatine in cold water for 5 minutes, until softened.
Grate a little zest from 1 of each citrus fruit into a bowl and set aside.
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.
Peel the remaining grapefruits with a sharp knife, remove the segments and place into the jelly mix.
Pour into 6 to 8 clean glasses or trifle bowls and place in the fridge for at least 3 hours, until set.
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.