Citrus Fruit Jelly

Cook time 10 mins + refrigeration
Servings 4 - 6


200ml blood orange juice, freshly squeezed
200ml ruby grapefruit juice, freshly squeezed
200ml orange juice, freshly squeezed
2 tbsp. caster sugar
3 ½ sheets of gold gelatine leaves

6 tbsp. Greek yoghurt
1 vanilla bean, scraped
1 tsp. icing sugar

Citrus Fruit Jelly


Combine yoghurt, vanilla and icing sugar.

Place juice in a small saucepan with caster sugar. Heat to dissolve the sugar.

Soak gelatine leaves in water. Remove juice from the heat and stir in gelatine leaves. Strain through a fine sieve and fill 5-6 ramekins. Refrigerate for at least 2 hours or until set.

Remove from moulds and serve with a dollop of yoghurt.