You’re never too old for jelly, and I think we should all be eating more of it. Infusing the mixture with fresh bay leaves brings a grownup feel and gentle, earthy notes. While jelly and ice-cream is a classic combination, I love this just with some lightly whipped, unsweetened cream.
INGREDIENTS Serves 6
Neutral oil for greasing
220ml freshly squeezed grapefruit juice
700ml fresh orange juice
4 fresh bay leaves
120g caster sugar
11 gelatine leaves
200ml double cream
METHOD
Lightly grease the insides of a jelly mould with a little neutral oil.
Strain the grapefruit and orange juices into a saucepan, to extract any pulp. Bash the bay leaves a bit to release some of their oils, then add them to the juice pan with the sugar. Bring the mix to a simmer, then, once the sugar has dissolved, take off the heat, cover and leave to infuse for at least 30 minutes, and ideally two hours.
Put the gelatine leaves in a small bowl of cold water, leave to soften for five minutes, then lift out and squeeze out the excess water. Remove and discard the bay leaves from the juice pan, then reheat the juice until it’s warm to the touch. Add the gelatine, stirring until it’s completely dissolved, then pour into the oiled mould.
Leave to cool to room temperature, then chill in the fridge for four to six hours, until set.
Lightly whip the cream to very soft peaks and serve alongside the jelly
Original Recipe Benjamina Ebuehi writing in the Guardian
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