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Ingredients
Citrus Jelly with Blackberry Cream Cheese
- For the citrus jelly
- 1 sprig Lemongrass
- 50 grams sugar
- 6 sheets gelatin
- 1 Grapefruit
- 1 Orange
- For the blackberry cream cheese
- 200 grams cream cheese (softened)
- 3 Tbsps sugar
- 1 Tbsp lemon juice
- 2 Tbsps Whipped cream
- 150 grams Blackberry
- 4 Lemon cookies (crushed)
- fresh mint (for garnish)
For the citrus jelly: Rinse the lemongrass and chop. Bring 150 ml of water to boil. Add the sugar and simmer until the sugar has dissolved. Soften the gelatine in cold water. Juice the grapefruit and orange. Add the juice to the saucepan and simmer for 2-3 minutes more. Remove from heat and whisk in the gelatin sheets until fully dissolved. Pour into four serving glasses and refrigerate for at least 4 hours, until set.
For the blackberry cream cheese: Whisk the cream cheese, sugar, lemon juice and heavy cream together until smooth. Rinse the blackberries, pat dry and stir into the cream mixture, reserving a few for garnish. Spread the mixture over the citrus jelly and sprinkle with crushed lemon cookies. Garnish with the remaining blackberries and mint. Serve chilled.