You’re never too old for jelly, especially when it carries the sophisticated tang of grapefruit combined with the earthy aroma of bay leaf.
Jelly is a timeless treat, and I believe it deserves a more prominent place in our diets. The moment of unmoulding a jelly and watching it wobble is delightful and brings a smile every time. Infusing the jelly mixture with fresh bay leaves adds a mature character and subtle earthy undertones. While jelly paired with ice cream is a classic, I particularly enjoy this jelly served alongside lightly whipped, unsweetened cream.
Orange, grapefruit and bay jelly
Prep: 5 min
Cook: 20 min
Infuse: 30 min+
Chill: 4 hr+
Serves: 6
- Neutral oil for greasing
- 220ml freshly squeezed red grapefruit juice (from about 2 grapefruit)
- 700ml fresh orange juice (from about 8-10 oranges)
- 4 fresh bay leaves
- 120g caster sugar
- 11 gelatine leaves (I use Dr Oetker platinum grade leaf gelatine)
- 200ml double cream
Begin by lightly greasing the inside of a 1 litre jelly mould with a small amount of neutral oil. This step can be omitted if you plan to serve the jelly directly from a dish or bowl.
Strain the freshly squeezed grapefruit and orange juices into a saucepan to remove any pulp. Lightly bruise the bay leaves to release their oils, then add them to the juice along with the caster sugar. Heat the mixture until it simmers, stirring until the sugar dissolves. Remove from heat, cover, and allow the mixture to infuse for at least 30 minutes, preferably up to two hours.
Soften the gelatine leaves by placing them in a small bowl of cold water for five minutes. Once softened, remove them and gently squeeze out excess water.
Discard the bay leaves from the infused juice, then gently reheat the juice until warm to the touch. Stir in the softened gelatine leaves until fully dissolved. Pour the mixture into the prepared mould and allow it to cool to room temperature before refrigerating for four to six hours, or until set.
To unmould the jelly, briefly dip the base and sides of the mould in warm water, then invert it onto a serving plate and carefully lift off the mould. Lightly whip the double cream to soft peaks and serve it alongside the jelly.
You’re never too old for a jelly, and I think we should all be eating more of it. Unmoulding a jelly and immediately giving it a good wobble is by far the best bit, and makes me giggle every time. Infusing the mixture with fresh bay leaves brings a grownup feel and gentle, earthy notes. While jelly and ice-cream is a classic combination, I love this just with some lightly whipped, unsweetened cream.
