Nigel Slater’s recipe for pink grapefruit jelly and clotted cream ice-cream

Pink grapefruit jelly and clotted cream ice-cream. Photograph: Jonathan Lovekin/The Observer

I see no reason why jelly can’t be for grown-ups, too. The essence of the fruit, its heart and soul, set into a glistening, jewel-like dessert. The high acidity level in grapefruit means you need a little more gelatine than usual. You will need about 3 grapefruits, depending on size.

For the jelly
Serves 4
gelatine 6 small sheets
pink grapefruit juice 500ml
lemon juice of 1
sugar 2 tbsp