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

Australian Gourmet traveller recipe for mandarin and ruby grapefruit jelly, blood orange granita and citrus salad.

By Rodney Dunn
  • Serves 8
  • 35 mins preparation
  • 10 mins cooking plus freezing, setting
Mandarin and ruby grapefruit jelly, blood orange granita and citrus salad
Mandarin and ruby grapefruit jelly, blood orange granita and citrus salad

Ingredients

  • 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

Method

Main
  • 1
    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).
  • 2
    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.
  • 3
    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.