Campari and blood orange jelly

Campari and blood orange jelly

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
3 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
18g gelatine sheets
350ml blood orange juice
110ml Stock syrup
40ml campari

Method

  1. Lightly oil 4 x 120 ml jelly moulds. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  2. Place a few tablespoons of the blood orange juice in a saucepan with the gelatine and heat gently over a moderate heat, stirring until the gelatine dissolves. Remove the pan from the heat and stir in the remaining blood orange juice, the stock syrup and the Campari. Strain through a fine sieve then pour into your prepared moulds. Allow to cool to room temperature then refrigerate until set.
  3. A fun way to serve this vibrant red-orange jelly is in martini or wine glasses. Top with a generous scoop of Granny Smith apple sorbet and a few vanilla poached apple slices.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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