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Orange and campari jellies
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Prep Time:
Cook Time:
Prepare this decadent dessert in advance for maximum flavor. Start the recipe a day before serving.
Ingredients:
  • 220g caster sugar
  • Juice of 3 oranges
  • 200ml Campari
  • 8 gold-strength gelatine leaves (see notes)
  • 2 oranges, peeled, white pith removed, segmented
  • Orange or vanilla ice cream, to serve
  • Candied orange zest (optional), to serve
Instructions:
  • Cover the 400ml bar pan with plastic wrap. Combine sugar and 1 cup (250ml) water in a saucepan over low heat. Cook for 5 minutes, stirring until sugar dissolves. Pour the syrup into a jug with orange juice and Campari. Add enough water to make 1L (4 cups) liquid. Return to medium heat and simmer, then remove from heat.
  • Soak the gelatine in a bowl of cold water for 5 minutes, then gently squeeze out any excess water.
  • Mix the gelatine into the Campari liquid until smooth, then strain through a sieve into a jug. Pour the mixture into the lined pan and refrigerate overnight to solidify.
  • Carefully flip the jelly onto a platter, then dice into bite-sized pieces. Enjoy with fresh orange slices, a spoonful of ice cream, and optional candied zest.

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