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Mandarin and ruby grapefruit jelly, blood orange granita and citrus salad

This dessert is pretty simple to put together, but spectacular to serve. Start this a day ahead to freeze the granita and set the jelly.

You'll need

2 ruby grapefruit, segmented, seeds discarded 4 each mandarins and limes, segmented, seeds discarded   Blood orange granita 1 litre freshly squeezed blood orange juice (from about 20 oranges) 220 gm (1 cup) white sugar   Mandarin and ruby grapefruit jelly 600 ml freshly squeezed mandarin juice (from about 20 mandarins) 300 ml freshly squeezed ruby grapefruit juice (from about 4 grapefruit) Juice of 2 lemons 220 gm (1 cup) white sugar 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes


  • 01
  • For blood orange granita, stir blood orange juice and sugar in a saucepan over low heat until sugar dissolves, then pour into a wide, shallow tray and cool to room temperature. Freeze, scraping granita every couple of hours with a fork to form crystals, until frozen (5-6 hours).
  • 02
  • For mandarin and ruby grapefruit jelly, stir juices and sugar in a saucepan over low heat until sugar dissolves, then remove from heat. Squeeze excess water from gelatine, add to juice mixture and swirl until dissolved. Pour into a 1-litre jelly mould and refrigerate until set (5-6 hours). Jelly will keep refrigerated for up to a week.
  • 03
  • Combine grapefruit, mandarin and lime segments in a bowl. Scrape granita with a fork again just before serving. Dip jelly mould in hot water and gently pull edges of jelly away from sides of mould to break the vacuum. Place a serving plate on top, invert mould and plate, and remove mould. Serve with granita and citrus salad.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2014

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