Aperol & grapefruit citrus jellies

A perfect summer pud

Aperol & grapefruit citrus jellies

Aperol & grapefruit citrus jellies

Serves Makes 6
Time Cooks In20 minutes plus chilling
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
Recipe From

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

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Maddie Rix
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.

Jamie Magazine
Recipe From

Jamie Magazine

By Maddie Rix