Aperol Grapefruit Citrus Jellies Recipes

APEROL & GRAPEFRUIT CITRUS JELLIES

Aperol & grapefruit citrus jellies image

The classic Aperol spritz goes jelly-tastic with this delicious summery recipe!

Provided by Maddie Rix

Categories Drinks Jamie Magazine Fruit Puddings & desserts

Time 20m

Yield 6

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 255 calories, Fat 13.6 g fat, SaturatedFat 8.4 g saturated fat, Protein 2.1 g protein, Carbohydrate 28.2 g carbohydrate, Sugar 28.2 g sugar, Sodium 0.3 g salt, Fiber 0.3 g fibre

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