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
365g Meyer lemon juice
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
- Bring lemon juice to 180°F and add the jasmine tea. Cover the pot with plastic wrap and allow to infuse and cool.
- Make a simple syrup with the water and sugar. Allow to cool and add the lime juice. Strain.
- Add 350 ml of the syrup to the tea infusion. Strain through a fine mesh strainer.
- 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.
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.