What you need:
150ml (5fl oz) very hot water
4 level tsp powdered gelatine
2 pink grapefruit
300ml (10fl oz) unsweetened pink grapefruit juice
150ml (5fl oz) low-sugar cranberry juice
4tbsp thick soured cream
Ground ginger
What you do:
Pour the water into a heat proof basin and sprinkle over the gelatine. Stir until dissolved and set aside to cool for 30 mins.
Meanwhile, using a sharp knife slice the top and bottem of the grapefruit and slice off the peel taking away as much of the white pith as possible. holding the grapefruit over a bowl to catch the juices, slice in between each segment to remove the flesh, and place in the bowl. Cover and chill until required.
Once the Gelatine mixture has cooled, stir in the grapefruit and cranberry juices along with the juices from the grapefruit segments.
Arange a few segments at the bottom of 4 cocktail glasses or serving dishes and pour the jelly over the top. Place in the fridge to chill for at least 2hrs until set. To serve, spoon a little thick soured cream on top of each and sprinkle with ground ginger.
