Grapefruit jelly
Description
The dish is prepared without unnecessary complications. The grapefruit jelly turns out neither too sweet nor overly sour, but may have a slight bitterness. However, this doesn't spoil it at all. If you don't like the jelly being too pale, you can replace part of the grapefruit puree with tangerine puree. This will give the finished jelly a yellow color and a stronger aroma. The amount of gelatin may depend on its strength, so keep this in mind when preparing. I used powdered gelatin with a strength of 200 bloom. The finished dessert can now be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making pomelo marmalade.
- 2
Step 2
Soak the gelatin in cold boiled water and leave to swell for 40–60 minutes. Or follow the instructions for your specific type of gelatin.
- 3
Step 3
Wash the pomelo well, dry it, cut it crosswise into 2-3 pieces, and remove the flesh.
- 4
Step 4
Remove the seeds, pour in the lemon juice, and blend the pomelo until smooth.
- 5
Step 5
Add sugar to the puree and place over low heat. Cook the mixture until the sugar is completely dissolved, but do not boil.
- 6
Step 6
Add the swollen gelatin to the hot mixture and stir until completely dissolved.
- 7
Step 7
Line a suitable mold with plastic wrap and pour in the jelly mixture. Let it cool completely, then refrigerate for several hours until fully set. After that, cut the jelly into squares, sprinkle with sugar, and serve.
- 8
Step 8
Can be served.