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Campari jellies with citrus salad
Campari jellies with citrus salad
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Try this sophisticated citrus jelly to end winter meals on a sweet and fruity note.
Ingredients:
  • 220g caster sugar
  • 500ml orange juice
  • 6 gelatine leaves* or 1 tbsp powdered gelatine
  • 125ml campari
  • 2 oranges
  • 200g caster sugar
  • 1 pink grapefruit
  • 60ml campari
Instructions:
  • In a saucepan, combine caster sugar and water. Stir over low heat until sugar dissolves. Increase heat and boil for 5 minutes. Stir in blood orange juice.
  • For gelatine leaves, soak in cold water for 5 minutes to soften, then squeeze out water and add to the blood orange juice. If using powdered gelatine, sprinkle over cold water, let sit for 5 minutes, microwave for 30 seconds, stir until dissolved, then add to juice.
  • Combine the Campari with the mixture and pour into six 1/2-cup (125ml) dariole moulds. Let it cool, then refrigerate overnight. The following day, prepare the citrus salad.
  • Start by grating the zest off the oranges and transferring it to a saucepan along with 200g of sugar and 1 cup (250ml) of water. Next, remove the white part of the orange, discard the grapefruit peel and white part. Then, cut the fruits into segments over the saucepan, letting the juices fall into it. Toss the membrane away and place the fruit segments on serving plates.
  • Start by gently heating the pan, then stir in the sugar until it dissolves and let it simmer for 5 minutes.
  • Once cooled, gracefully incorporate the Campari into the mixture before drizzling the syrup over the luscious fruit segments.
  • To release jellies, briefly dip the bases in warm water and then gently run a knife around the edges to loosen.
  • Serve the dessert on plates next to the fruit and sprinkle with a bit of the syrup zest.

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