Grapefruit jelly with yogurt

Soak the gelatine for 5 minutes in a bowl with plenty of cold water. Meanwhile, clean 1 grapefruit well and cut the skin thinly. Squeeze all grapefruits and strain the juice through a fine sieve. Measure 400 ml of juice.

Cut 4 beautiful leaves of the coin. Bring 200 ml of water to a boil in a pan. Remove the pan from the heat and place the sprigs of fresh mint and grapefruit peel into the water. Let this draw for 5 minutes. Remove the peel and mint leaves and squeeze them out. Dissolve 4 tbsp sugar in the tea while stirring. Squeeze the leaves of gelatine well and dissolve them in the tea. Stir the measured grapefruit juice through the mint tea.

Pour the grapefruit mixture into the molds. Put the molds in the refrigerator and let the jelly stiffen in about 2 hours.

In a bowl, mix the yogurt with the rest of the grapefruit juice, 2 tbsp sugar and the whipped cream. Keep this also until use in the refrigerator.

Hold the pudding molds in hot water for a single count. Put a plate on the shape, shake and mix them together. Pour the yogurt around the jelly and garnish with a leaf of mint.