200ml blood orange juice (4-5 oranges)
200ml cara cara (red navel) orange juice (4-5 oranges)
200ml mandarin juice (4-5 mandarins)
200ml pink grapefruit juice (4-5 grapefruit)
Juice of 1 lemon
20 gelatine leaves
500g caster sugar
3 pink grapefruit
Strain all fruit juice through very fine sieve, keeping juices separate. Soak gelatine in a large bowl of cold water for about five minutes until very soft, making sure they do not clump together.
Put sugar and water in a pan, bring to boil, stirring to dissolve sugar.
When syrup reaches rolling boil, remove from heat. Measure out 800ml of syrup in a jug, reserve excess. Squeeze out excess water from cooked gelatine and add to the jug syrup. Mix and pass through fine sieve.
Measure 200ml of hot gelatine syrup. Mix with 200ml of blood orange juice. Repeat process and amount for each fruit juice. Keep separate. Use lemon juice to adjust sweetness of each fruit to taste.
Pour one of the jellies into a large serving dish (or 10 individual glasses if you prefer), saving a little for the garnish. Refrigerate.
When set, repeat process for each fruit juice. For final layer, splash on the amounts of reserved fruit juice, setting between each juice, to create a free design pattern.
For haché, slice top and bottom off grapefruit. Peel, removing all pith. Cut out segments and chop finely. Place in small dish. Warm remaining sugar syrup and pour over haché.
Serve with jelly.
By Claire Clark, pastry chef, French Laundry, California, USA