I see no reason why jelly can’t be for grown-ups, too. The essence of the fruit, its heart and soul, set into a glistening, jewel-like dessert. The high acidity level in grapefruit means you need a little more gelatine than usual. You will need about 3 grapefruits, depending on size.
For the jelly
Serves 4
gelatine 6 small sheets
pink grapefruit juice 500ml
lemon juice of 1
sugar 2 tbsp
For the ice-cream
Serves 6-8
eggs 2
caster sugar 175g
double cream 225ml
milk 250ml
clotted cream 200g
Soak the gelatine in cold water. Halve and squeeze the grapefruits. Pour the juice into a saucepan, squeeze in the lemon juice then warm until hot but not boiling. Add the sugar and stir until dissolved.
Remove the gelatine from the water, let it drip briefly then stir it into the warm juice. Divide the liquid jelly into 4 dishes and refrigerate for 5 hours until lightly set. Serve with the clotted cream ice cream, below.
Break the eggs into a mixing bowl, add the caster sugar and beat until light and fluffy. Mix the cream and milk in a small pan and warm over a moderate heat without bringing to the boil.
With the mixer on a low speed, pour the cream and milk into the eggs and sugar, followed by the clotted cream. Mix thoroughly, then pour the mixture through a sieve into a jug and allow to cool. Chill in the fridge, or by placing the jug in a bowl of ice and stir until chilled. Place a plastic container and its lid in the freezer to chill.
Pour the custard into the bowl of an ice-cream machine and churn until almost frozen, then transfer to the chilled freezer box, cover and keep in the deep freeze until needed.
Nigel Slater is the Observer’s food writer
