The first thing you need to do here is buy a lot of pink grapefruits. Unless you’re at a farmers’ market this might seem a bit extravagant, but it’s really not if you utilise every bit of the fruit by dehydrating the skins. I have a very old tabletop dehydrator with lots of layers, which I use to dry as many citrus skins as I can. When they are totally dry I put them in the food processor and pulverise them into a powder which I add to cereals or cake batters to fantastic effect. Anyhow, back to this dish: I love the freshness and mouthfeel of jellies and would happily have this as a special dessert on any occasion, perhaps with a little almond yoghurt cream.
- Yield: 8 to 10 Servings
- 9 pink grapefruit
- 50 g raw honey
- 24 g gelatine powder
- Thinly sliced mint, to serve
- 1 cup (80 g) flaked almonds
- 2 tablespoons raw honey
- Peel 7 grapefruit and use a small sharp knife to remove the white pith. Roughly chop up the fruit, discarding any seeds, and place in a high-powered blender. Turn to high and blend as smooth as possible.
- Place 1 litre of the blended grapefruit and the honey in a saucepan over low heat until warm. Place the gelatine powder in a small bowl with 2 ½ tablespoons warm water, then add to the grapefruit mixture and stir until dissolved. Pour the jelly into a 1 litre capacity mould or two 2 cup (500 ml) capacity moulds. Refrigerate for 3 hours or overnight until set.
- Meanwhile, for the almonds in honey, preheat the oven to 180°C (fan-forced).
- Place the almonds on a baking tray lined with baking paper and drizzle with the honey. Bake for 10 minutes, then turn tray around and bake another 5 minutes or until evenly golden. Remove and stand the tray on a wire rack until the almonds are cool and crisp.
- When cold, coarsely break up and store in an airtight container until ready to serve.
- To serve, unmould the jelly onto a large serving plate. Segment the remaining grapefruit and serve with the jelly, scattered with mint and the broken almonds in honey.