Doesn’t this look most appetizing? Fresh juicy grapefruit is thirst quenching and most refreshing, making it a wonderful dessert to a fish or seafood meal. This could also be used as a palette cleanser between courses and just a healthy snack too! This grapefruit jelly, taught to me by my girlfriend Fumiko, uses fresh grapefruit as oppose to bottled juice , which really makes a big difference in flavor. I tend to like these types of dessert on the tart side, so we limited the amount of sugar but please feel free to add more to your liking. Also note that because this is a Japanese recipe, the gelatin is on the soft side, not firm and rubbery as that’s the texture Japanese prefer.
With only a few ingredients, this simple recipe is very easy and quick to make. Not only is it delicious, it looks very impressive! Why not try it for your next dinner party?
- 2 fresh grapefruit
- hot water
- 1 packet of Knox gelatin
- 2 tablespoon sugar
- Peel grapefruit and remove seeds and skin, just leaving fruit
- Place in blender and blend in spurts so it becomes a liquid with some pulp and it should come close to 2 cups
- In a separate bowl, mix 1 packet of gelatin with 2 tablespoon sugar
- Your grapefruit will probably be short of 2 cups. Calculate how much water you need to add to make 2 cups. Use this amount of hot water to dissolve the gelatin and sugar mixture. Mix until it all dissolves – be patient as it takes a while.
- Taste for sweetness and add more sugar if necessary.
- Pour into a plastic container, put lid on and refrigerate.
- It should harden after 2-3 hours.
- To serve, scrape with a spoon and place on dish. The gelatin is quite soft, not stiff.