Ingredients
- 4 sheets of white gelatine
- 1 red grapefruit (about 300 g)
- 1 white grapefruit (about 300 g)
- 300 g natural yoghurt
- 1 bag of vanilla sugar
- 80 g sugar
- 1 cup (200 ml) cream
- mint for decoration
Preparation
Let the gelatine soak in water.
Fillet the grapefruits: Cut the top and the bottom, put the grapefruit vertical on a worktop & cut of the skin top down in segments. Cut between the barriers and release the fillets. Cut them into halves. Squeeze out the rest of the juice – you can use it for later (about 150 ml)
Add yogurt, vanilla sugar, sugar and the grapefruit juice into a bowl and mix it. Squeeze the gelatine tightly, put it in a little bowl and let it melt in a hot water bath. Stir it right now into the yogurt. Whisk cream until stiff. Shortly before it jells, gently fold it in the yoghurt cream.
Arrange the grapefruit fillets in the jars, put the cream on top, smooth the surface and let it firm up in the fridge.
Before serving take it from the fridge and decorate it with mint.