Campari Jellies With Citrus Salad

Makes

6

Ingredients

• 1 cup (220g) caster sugar
• 2 cups (500ml) blood orange juice*
• 6 gelatine leaves* or 1 tbs powdered gelatine
• 1/2 cup (125ml) Campari

• Citrus salad

• 2 oranges
• 200g caster sugar
• 1 pink grapefruit
• 1/4 cup (60ml) Campari

Method

1. For the jellies, place the cup of caster sugar in a saucepan with 1 cup (250ml) of water. Stir over low heat until the sugar dissolves. Increase heat to high, bring to the boil, then simmer for 5 minutes. Add the blood orange juice.

2. If using gelatine leaves, soak in cold water for 5 minutes, then squeeze out the excess water and add to the blood orange juice mixture. If using powdered gelatine, sprinkle over a little cold water, stand for 5 minutes, then microwave for 30 seconds. Stir to dissolve gelatine, then add to the juice mixture.

3. Add the Campari, stir to combine and pour into six 1/2-cup (125ml) dariole moulds. Cool, then refrigerate overnight. The next day, make the citrus salad.

4. Remove zest from oranges and place in a saucepan with the 200g sugar and 1 cup (250ml) water. Remove and discard orange pith, and remove and discard grapefruit peel and pith. Segment fruits over the pan, allowing juices to drip into the pan - to do this hold fruit in your hand and use a knife to cut segments away from the membrane. Discard membrane. Place segments on serving plates.

5. Place the pan over low heat, then stir to dissolve sugar and simmer for 5 minutes.

6. Allow to cool, stir in the Campari, then pour syrup over the fruit segments.

7. To unmould jellies, dip bases in a bowl of warm water for a few seconds, then run a knife around the rims to loosen.

8. Turn out onto plates beside the fruit. Top with some of the zest from the syrup.

Notes

• Begin this recipe the day before.

• * Blood orange juice is from gourmet food stores and greengrocers. Gelatine leaves are from gourmet food stores. Always check the packet for setting instructions.