Method

• 1.
  Soak gelatine in cold water for 5 minutes to soften. Finely grate zest of 1 grapefruit and place in a bowl with lemon and orange zest. Cover and chill until needed.
• 2.
  Combine lemon and orange juice, Aperol, caster sugar, 100ml water and juice from zested grapefruit in a saucepan. Squeeze excess water from gelatine and add to pan. Place over medium heat, stirring constantly, until gelatine and sugar are dissolved. Set aside to cool.
• 3.
  Peel and segment the remaining 3 grapefruits and divide among six 250ml (1-cup) serving glasses. Divide Aperol jelly among glasses. Cover and chill for 3 hours or until set.
• 4.
  Place cream, icing sugar and threequarters reserved zest mixture in a stand mixer fitted with the whisk attachment and whisk to medium peaks. Divide cream mixture among glasses and scatter with remaining zest mixture to serve.