MANDARIN & GRAPEFRUIT JELLY, BLOOD ORANGE GRANITA AND CITRUS SALAD

Prep time 35 mins Cooking time 10 mins plus freezing, setting Serves 8

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)

220g (1 cup) white sugar MANDARIN AND RUBY GRAPEFRUIT JELLY

600ml freshly squeezed mandarin juice (from about 20 mandarins)

300ml freshly squeezed ruby grapefruit juice (from about 4 grapefruit)

Juice of 2 lemons

220g (1 cup) white sugar 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes

METHOD

For granita, stir 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.

For the 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. 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.