Ruby Grapefruit & Lemon Aspen jelly with apple mint custard

• 500ml Ruby Grapefruit and Lemon Aspen Milla Cordial
• 500ml water
• Juice of one ruby grapefruit
• 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes
• Apple mint custard (recipe here)

Combine the cordial, water and grapefruit juice in a small saucepan and bring to the boil. Remove from heat. Squeeze excess water from the gelatine leaves then whisk them into the hot cordial mixture.

Lightly spray a large jelly mould or six small, one-cup moulds with canola cooking spray then pour mixture into the mould or moulds, cover with plastic then place in the fridge to set overnight or for a few hours.

Serve with segments of ruby grapefruit, raspberries, almond bread and some lovely thick custard.

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