I made this for my friend, Michael, on Mother’s Day when he came for lunch. 31 March and the rosemary bush in the garden was flowering. The pretty little purple flowers give these dessert pots a celebratory spring edge although they are delicious any time of year. Also, you can make the jellies a day ahead along with the coulis too.
1 Pink Grapefruit
Handful of fresh rosemary leaves (if flowering keep the flowers for decoration)
1/3 cup caster sugar (to taste so you might want more or less)
2 gelatine leaves (or vegan equivalent, see package for instructions)
4 big strawberries
1 tsp caster sugar
About 1/3 cup double cream
Put the gelatine leaves in a bowl with cold water and leave them to soften. Squeeze the grapefruit and heat the juice with the sugar and rosemary until the sugar is completely dissolved. Let it cool a little and pass through a fine sieve. The gelatine should be soft by now (that usually takes about 10 minutes or so). If it is, use your hands to lift it out of the water and squeeze off the liquid. Stir the gelatine into the warm grapefruit juice until it is completely dissolved. Pour the juice into little dessert bowls or glasses (in even quantities) and put them in the fridge to set.
Make the coulis by chopping the nectarine pulp and strawberries and blending them until smooth with a hand held blender. If you don’t have one, use the back of a fork or your fingers or just slice them instead.
When you are ready enough to eat them, whip the cream and assemble the coulis on top of the jellies followed by the whipped cream. If it is not the time for rosemary flowers, just use whatever is it you have that might look pretty or just leave them as they are.