1 tbsp (15 ml) powdered gelatine
7 fl oz (200 ml) unsweetened orange juice
450 ml (3/4 pint) unsweetened grapefruit juice
2 grapefruit, peeled and cut into segments
few drops of Angostura bitters (optional)
grapefruit segments and mint leaves, to garnish
7 fl oz (200 ml) unsweetened orange juice
450 ml (3/4 pint) unsweetened grapefruit juice
2 grapefruit, peeled and cut into segments
few drops of Angostura bitters (optional)
grapefruit segments and mint leaves, to garnish
method
1. Sprinkle the gelatine over 30 ml (2 tbsp) cold water in a heatproof bowl and leave to soak for 1 minute.
2. Place over a pan of gently boiling water and stir until the gelatine is dissolved.
3. Mix the fruit juices together in a bowl.
4. Add the gelatine and grapefruit with the Angostura bitters, if using, and stir.
5. Chill for 2 hours, until the consomme is very lightly gelled.
6. Serve in soup plates, garnished with grapefruit segments and mint leaves.
2. Place over a pan of gently boiling water and stir until the gelatine is dissolved.
3. Mix the fruit juices together in a bowl.
4. Add the gelatine and grapefruit with the Angostura bitters, if using, and stir.
5. Chill for 2 hours, until the consomme is very lightly gelled.
6. Serve in soup plates, garnished with grapefruit segments and mint leaves.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
