Step 1/9
- 6 sheets gelatin
- 150 ml water
Add gelatin sheets to a bowl with some water. Leave to soak for approx. 5 – 7 min.
Step 2/9
Place cookies into a freezer bag. Tightly seal and crush cookies with a rolling pin.
Step 3/9
- 100 g butter
- 1 tbsp poppy seeds
Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a bowl, add poppy seeds, pour in melted butter, and stir to combine.
Step 4/9
- small baking forms with removable bottoms
Spoon cookie mixture into bottom of baking forms and firmly press down to form crust.
Step 5/9
Use a sharp knife to peel and fillet grapefruits.
Step 6/9
Add soaked gelatin along with water and sugar to a saucepan. Slowly heat mixture over medium-low heat, stirring constantly. Be careful not to overheat. Once the gelatin and sugar have completely dissolved, remove from heat and set aside.
Step 7/9
- 525 g cream cheese
- 300 g yogurt
In a large bowl, combine cream cheese and yogurt. Stir well to combine. Pour gelatin mixture into the cream cheese mixture and whisk to combine.
Step 8/9
To assemble, layer grapefruit slices in baking forms on top of cookie crust. Cover with the cream cheese mixture.
Step 9/9
Then arrange several grapefruit slices on top. Transfer baking forms to refrigerator and allow to set for approx. 2 hours. Remove from refrigerator and run a knife around the edges. To serve, press on bottoms of baking forms to separate from edges. Then remove bottoms of baking forms and transfer to plates to serve. Enjoy as a fresh treat!