Remember making Jello straight out of the box as kid? Well, this is NOT that. David Kinch’s jelly recipe is simple, sophisticated and still giggles a little in that very fun way.

GRAPEFRUIT IN JASMINE TEA JELLY

Ingredients

365g        Meyer lemon juice
395g        Water
185g        Sugar
98g           Lime juice
25g           Jasmine whole leaf tea
8g (4 sheets) Gelatin
2 grapefruit, segmented
Small mint leaves, picked from stems and washed
Extra virgin olive oil for garnish

Directions

  1. Bring lemon juice to 180°F and add the jasmine tea. Cover the pot with plastic wrap and allow to infuse and cool.
  1. Make a simple syrup with the water and sugar. Allow to cool and add the lime juice. Strain.
  1. Add 350 ml of the syrup to the tea infusion. Strain through a fine mesh strainer.
  1. Soften the gelatin in cold water and add to the tea and citrus mixture. Heat slowly and stir until the gelatin has dissolved. Pour into a container, cover and allow to set overnight in the refrigerator.

To assemble:

Arrange the grapefruit segments in a row on each plate. With a large spoon, cut thin layers of the jelly and place over the segments. Use 1to 2 tablespoons of jelly per serving.

Garnish each serving with 5 or 6 mint leaves (at least 1 per segment) and a few drops of extra virgin olive oil.