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Venison pate

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Rabbit and port-poached pear salad with balsamic dressing

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Crostini with bacon and strawberries

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Campari-and-orange jellies with grapefruit granita

Campari-and-orange jellies with grapefruit granita

10 minutes

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Campari-and-orange jellies with grapefruit granita

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus freezing time

Cooking Time 10 minutes

Ingredients

1 1/4 cups grapefruit juice
3 T caster sugar
Cape gooseberries, halved, to garnish
Grapefruit segments, to garnish
Microgreens, to garnish

For the Campari-and-orange jellies:

5 t Campari
3/4 cup orange juice
4 t caster sugar
1 1/2 gelatine leaves, soaked in water for 5 minutes

Method

Slowly heat the grapefruit juice and sugar in a saucepan until the sugar has dissolved.

Remove from the heat and transfer to a wide baking tray. Freeze for 6 hours. Occasionally break up the icicles of the granita with a fork while it freezes. Once the granita has frozen completely, use a fork to scrape it out to serve.

To make the Campari-and-orange jellies, heat the Campari and orange juice in a small saucepan, then add the sugar and soaked gelatine. As soon as the gelatine has dissolved, pour the jelly mixture into moulds and chill to set.

Serve with the Campari-and-orange jellies, garnished with gooseberries, grapefruit and microgreens.