Benjamina Ebuehi’s latest recipe transforms the classic jelly into a sophisticated dessert that balances bright citrus with earthy bay. The combination of orange and grapefruit juice, infused with fresh bay leaves, creates a delicately fragrant, wobbly treat that’s perfect for spring gatherings.
“This jelly is all about clean, bright flavors,” Ebuehi says. “The bay adds an unexpected herbal note that lifts the citrus.”
The recipe uses gelatin to set the mixture, resulting in a clear, jewel-toned jelly that can be served on its own or with a dollop of crème fraîche. It’s a refreshing, make-ahead dessert that’s as beautiful as it is delicious.
Ingredients
- 600ml fresh orange juice (about 6 oranges)
- 200ml fresh grapefruit juice (about 2 grapefruits)
- 4 fresh bay leaves
- 100g caster sugar
- 12 sheets of leaf gelatin (or 2 tsp powdered gelatin)
Method
- Soak gelatin sheets in cold water for 5 minutes until softened. If using powdered, sprinkle over 2 tbsp cold water and set aside.
- Combine orange and grapefruit juice in a saucepan with the bay leaves and sugar. Warm over low heat, stirring to dissolve sugar. Do not boil.
- Once warm, remove from heat and discard bay leaves. Squeeze excess water from gelatin sheets and stir into the juice until completely dissolved (or stir in powdered gelatin mixture).
- Strain the mixture through a fine sieve into a jug, then pour into 4–6 individual molds or a large serving dish.
- Chill for at least 4 hours, or until set. Unmold by dipping molds briefly in hot water, then turn onto plates. Serve with crème fraîche or whipped cream.