Citrus Jelly with Passion Fruit Coulis 68 servings 2 pink grapefruit 2 white grapefruit 4 large seedless oranges 5 gelatine

leaves 200ml sugar syrup Passion fruit coulis: 2 ripe passion fruit 200ml sugar syrup Using a sharp, serrated knife slice the tops and bottoms off the grapefruit and oranges then cut away the remaining peel and remove the pith. Segment the fruit by cutting the segments free from the membranes, holding the fruit over a sieve set on a bowl to catch the juice. Squeeze out the excess juice from the core of each fruit before discarding. Reserve the juice. Remove any membrane or pips left on the segments. Lay the fruit segments on a tray lined with a clean tea towel and chill for an hour. This is to dry the fruit and prevent any excess juice from diluting the jelly as it sets. Measure the citrus juice collected; you need 200ml. Soak the gelatine leaves in a bowl of cold water. Bring the sugar syrup to the boil in a pan then remove from the heat. Squeeze out excess water from the gelatine leaves and add them to the hot syrup. Stir until the gelatine has dissolved then mix with the citrus juice. Arrange the grapefruit and orange segments randomly in a 1kg loaf tin or terrine. Pour the jelly mixture over the fruit segments and chill overnight until the jelly is set. For the coulis, simply halve the passion fruit and spoon the juice and seeds into the sugar syrup. Chill until needed. To unmould the jelly, dip the tin in hot water for 2 seconds, then invert on to a board and gently shake the tin to release the jelly. Cut into slices with a sharp knife and lift on to serving plates. Serve with a drizzle of passion fruit coulis. Sugar syrup Makes about 750ml Put 250g caster sugar, 500ml water and the finely pared zest of 12 lemon into a heavybased saucepan. Bring slowly to the boil, stirring to help dissolve the sugar. Bring the syrup to the boil and let it bubble for 5 minutes. Cool completely then transfer to a sealed container and refrigerate, unless using immediately.