Grapefruit in Jasmine Tea Jelly Recipe from David Kinch Mind of a Chef Powered by Breville

Grapefruit in Jasmine Tea Jelly
A sweet and savory dish that works as an appetizer or a dessert, jasmine tea is brewed in meyer lemon juice and then made into a jelly, served with sliced grapefruit and garnished with olive oil.
Ingredients
365g Meyer lemon juice
395g Water
185g Sugar
98g Lime juice
25g Jasmine whole leaf tea
8g (4 sheets) Gelatin
2 grapefruit, segmented
Small mint leaves, picked from stems and washed
Extra virgin olive oil for garnish
Directions
1. Bring lemon juice to 180°F and add the jasmine tea. Cover the pot with plastic wrap and allow to infuse and cool.
2. Make a simple syrup with the water and sugar. Allow to cool and add the lime juice. Strain.
3. Add 350 ml of the syrup to the tea infusion. Strain through a fine mesh strainer.
4. Soften the gelatin in cold water and add to the tea and citrus mixture. Heat slowly and stir until the gelatin has dissolved. Pour into a container, cover and allow to set overnight in the refrigerator.
To assemble:
Arrange the grapefruit segments in a row on each plate. With a large spoon, cut thin layers of the jelly and place over the segments. Use 1to 2 tablespoons of jelly per serving.
Garnish each serving with 5 or 6 mint leaves (at least 1 per segment) and a few drops of extra virgin olive oil.