Colourful, fruity jellies make a lovely refreshing Christmas dessert. Serve them in stemmed glasses for maximum impact.
2 Sheets of Gelatine
90ml White Grape Juice
170ml Clementine Juice
4 Large Clementines or 6-8 Small Ones
2 Passion Fruit
60g Pomegranate Seeds
Extra Clementine Slices/Segments & Pomegranate Seeds, to decorate
You will need 4 Stemmed Glass (approx 150ml)
Soak the gelatine in cold water for about 10 minutes.
Heat the grape juice in a small pan until hot but not boiling. Take off the heat, add the drained gelatine and stir until it has dissolved. Stir in the clementine juice and leave to cool.
Remove the peel from the clementines and cut into segments. Add a layer of clementine segments, passion fruit and pomegranate seeds to each glass and cover with the jelly mixture. Place in the fridge until set and then repeat the layering and chilling process until all the fruit and jelly has been divided between the 4 glasses. Leave overnight to set.
Decorate with clementine slices or segments and pomegranate seeds before serving.