Y ou’re never too old for jelly, and I think we should all be eating more of it. Unmoulding a jelly and immediately giving it a good wobble is by far the best bit, and makes me giggle every time. Infusing the mixture with fresh bay leaves brings a grownup feel and gentle, earthy notes. While jelly and ice-cream is a classic combination, I love this just with some lightly whipped, unsweetened cream. Orange, grapefruit and bay jelly Prep 5 min Cook 20 min Infuse 30 min+ Chill 4 hr+ Serves 6 Neutral oil for greasing 220ml freshly squeezed red grapefruit juice (from about 2 grapefruit) 700ml fresh orange juice (from about 8-10 oranges) 4 fresh bay leaves 120g caster sugar 11 gelatine leaves (I use Dr Oetker platinum grade leaf gelatine) 200ml double cream Lightly grease the insides of a 1 litre jelly mould with a little neutral oil – you can skip this step if you’re serving the jelly straight from a dish or bowl. Strain the grapefruit and orange juices into a saucepan, to extract any pulp.…