For an added element of fun, serve these little jelly shots with a generous dollop of liqueur cream on top.
Ingredients
- 2 pink grapefruit
- 60ml (1/4 cup) cold water
- 1 tablespoon white sugar
- 2 tablespoons boiling water
- 1/2 teaspoon powdered gelatine
- 1 3/4 tablespoons pure icing sugar
- 24 fresh raspberries or frozen raspberries
Liqueur cream
- 60ml (1/4 cup) thickened light cream
- 2 teaspoons Cointreau
Method
- Step 1Place twelve 30ml shot glasses on a tray. Use a zester to remove rind from 1 grapefruit in 2cm-long strands. Set zest aside. Juice grapefruit and strain into a jug. You’ll need 250ml (1 cup) of juice.
- Step 2Line a tray with non-stick baking paper. Place cold water and sugar in a saucepan and stir over low heat until sugar dissolves. Bring to the boil. Add the grapefruit zest and cook, uncovered, for 3 minutes. Use tongs to transfer candied zest to prepared tray. Separate strands into 12 even piles. Set aside
- Step 3Place the boiling water in a jug and sprinkle with gelatine. Stir with a fork until gelatine dissolves. Add grapefruit juice and icing sugar, and whisk until sugar dissolves.
- Step 4Place a raspberry in each glass and pour over the grapefruit-juice mixture. Cover the tray with plastic wrap and place in the fridge for 1 hour or until set.
- Step 5To make the liqueur cream, combine the cream and Cointreau in a jug. Spoon over set jellies and top with remaining raspberries and candied zest to serve.
- High carb
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
155 kj
Energy
1g
Fat Total
0.5g
Saturated Fat
0.5g
Fibre
1g
Protein
6g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz, Sarah Hobbs & Jan Purser
- Image credit: Steve Brown & Chris Court
- Publication: Australian Good Taste
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