Yoghurt panna cotta with pink grapefruit jelly

Ingredients

Dairy

Store Cupboard

  • 300g of caster sugar
  • 9 1/2 gelatine leaves

Beverages

  • 560ml of grapefruit juice, freshly squeezed
  • 40ml of water

Alcohol

  • 1 tbsp of amaro, Skye uses Berto Bitter Liquore Amaro