Time: 10 mins + refrigeration
Serves: 4 - 6


  • 200ml blood orange juice, freshly squeezed

  • 200ml ruby grapefruit juice, freshly squeezed

  • 200ml orange juice, freshly squeezed

  • 2 tbsp. caster sugar

  • 3 ½ sheets of gold gelatine leaves

  • 6 tbsp. Greek yoghurt

  • 1 vanilla bean, scraped

  • 1 tsp. icing sugar


  • 1.

    Combine yoghurt, vanilla and icing sugar.

  • 2.

    Place juice in a small saucepan with caster sugar. Heat to dissolve the sugar.

  • 3.

    Soak gelatine leaves in water. Remove juice from the heat and stir in gelatine leaves. Strain through a fine sieve and fill 5-6 ramekins. Refrigerate for at least 2 hours or until set.

  • 4.

    Remove from moulds and serve with a dollop of yoghurt.

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