Pink grapefruit, raspberry & mint jellies

OK, I confess. I have bought ready made versions of these jellies for years. For some reason it never occurred to me to make my own. Until I found this recipe for Pink grapefruit, raspberry & mint jellies on the BBC Good Food website. Based on a fresh mint tisane, it sets to a soft jelly with little chunks of fresh fruit for texture. And, at 38 cals each, this is proving to be a wonderful guilt-free dessert in our household.

Pink grapefruit, raspberry & mint jellies

Ingredients serves 6

5 gelatine leaves
15g fresh mint, roughly chopped
1 pink grapefruit
100g small raspberries
2 peaches, peeled, stoned and chopped

How to prepare

Soak the gelatine in a bowl of cold water. Put on the kettle and when it boils pour 1 litre of the boiling water over the mint leaves. Leave to infuse for 5 mins then strain into a large jug. Squeeze the excess moisture from the soaked gelatine then stir it into the hot mint mixture until dissolved. Set aside to cool.

Cut the peel and pith from the grapefruit with a sharp knife then cut between the segments to release them, reserving any juice. I do this over a bowl otherwise I end up with a sticky worktop! Cut the segments into about 3 pieces each then distribute the grapefruit, raspberries and peaches between 6 glasses. Stir any grapefruit juice into the mint jelly then pour it into the glasses and chill until set.

LOTS MORE PERFECT PUDS HERE