Jamie Magazine
By Maddie Rix
20 mins plus chilling
Not Too Tricky
makes 6
About the recipe
The classic Aperol spritz goes jelly-tastic with this delicious summery recipe!
Recipe From
Ingredients
8 leaves of gelatine
4 grapefruits
1 lemon
1 orange
75ml Aperol
50g caster sugar
100ml double cream
1 teaspoon icing sugar
Top Tip
This jelly is super versatile; if you don't fancy grapefruit, swap it out for your favourite citrus fruit, or even a zesty combo.
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.
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