Sea breeze jellies
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Sea breeze jellies
Although originally created in the 1920s, Sea Breeze cocktails had a fashion moment in the 90s. This dessert version is sure to transport you right back there
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
513Kcal
Fat
23gr
Saturates
13gr
Carbs
49gr
Fibre
1gr
Protein
6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the cranberry jelly
- 4 sheets leaf gelatine
- 400ml cranberry juice
- 75g caster sugar
- 150ml vodka
For the grapefruit mousse
- 1 red grapefruit
- 2 sheets leaf gelatine
- 2 medium eggs, separated*
- 50g caster sugar
- 150ml double cream
Step by step
- For the cranberry jelly, soak 4 gelatine leaves in cold water for 5 minutes until soft. Put the cranberry juice in a pan with the sugar and heat gently until the sugar has dissolved. Squeeze excess water out of the gelatine then stir through the hot cranberry juice until melted. Mix in the vodka and set aside until cool. Divide between 4 glasses and chill for 4-5 hours to set completely.
- For the mousse layer, halve the grapefruit then cut a thin slice from one half to set aside for garnish. Zest and juice the rest of the grapefruit into a saucepan and heat gently. Soak the gelatine leaves in cold water for 5 minutes, until soft. When the gelatine has softened, squeeze out any excess water and add to the hot grapefruit juice, stirring until melted. Set aside to cool.
- Whisk together the yolks, sugar and grapefruit and gelatine mixture. Whip the double cream to soft peaks then fold through the base mixture. Clean your beaters then whisk the egg whites to stiff peaks. Carefully fold this through the cream mixture, taking care not to knock out too much air. Spoon the mousse on top of the jellies and chill for 3-4 hours until set (they can be made up to 2 days ahead).
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Cut the reserved grapefruit slice into quarters and use these to garnish the mousses.
*This recipe contains uncooked egg.
