For the jelly
2 pink grapefruit segments
2 blood orange segments
2 orange segments
300ml grapefruit and orange juice
2 leaves of gelatine
For the chocolate samosa 2 eggs
100g almond powder
100g soft butter
100g caster sugar
85g double cream
1 orange zest
Grand Marnier totaste
To make the jelly bring the grapefruit and orange juice to the boil add the gelatine. Skim then pass through a fine chinois and set aside to cool. Fill a 3½in mould with the jelly and allow to set. Add the fruit segments followed by some more jelly and leave to set in the fridge.
To make the chocolate samosa beat the butter and sugar together gently and add the almond powder then add the egg.
Fold in the ganache the orange zest and the Grand Marnier. Roll the mix between two sheets of plastic wrap and leave to set in the fridge. When the ganache is hard cut into a triangular shape cut a strip of filo pastry 2in wide and 9in long and make the samosa.
Using a non-stick pan gently fry the samosa until golden and flash over for two minutes.
Deglaze with Grand Marnier and serve warm around the jelly with lemon zest and a clear caramel.