Campari Jelly Recipes

ORANGE-CAMPARI GELATIN

Orange-Campari Gelatin image

Molded gelatin is elevated when you make it with orange juice, Campari,and Champagne, plus a splashof freshly squeezed lemonjuice.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

1 1/2 cups fresh orange juice (about 3 medium oranges), poured through a fine sieve, pulp discarded
1/2 cup Campari or pink grapefruit juice
1 cup sugar
3 tablespoons plus 1 teaspoon unflavored gelatin (about 5 quarter-ounce envelopes)
1 1/2 cups Champagne or sparkling white wine
1 tablespoon fresh lemon juice

Steps:

Stir together orange juice, Campari, and sugar in a medium saucepan. Sprinkle with gelatin; let soften 1 minute.
Cook gelatin mixture over medium-low heat, stirring gently, until sugar and gelatin are dissolved, about 2 minutes. Pour mixture through a fine sieve into a stainless-steel bowl. Stir in Champagne and lemon juice; let stand 5 minutes.
Using a slotted spoon, skim foam from surface. Pour mixture into a 4 1/2-cup fluted gelatin mold. Refrigerate until firm, about 4 hours or overnight.
To serve, carefully set mold in a bowl of hot water for 5 seconds. Invert gelatin onto a serving platter.

CAMPARI JELLY

Campari Jelly image

Shimmering, brightly colored gelatin is the chosen medium of Sam Bompas and Harry Parr, who have built painstakingly correct models of London's St. Paul's Cathedral and Millennium Bridge, and a Madrid airport terminal complete with tiny airplane out of the stuff. The Campari jelly used here was part of the duo's first job in the United States, a dessert for a dinner in New York in 2009. This jelly was an outer layer, molded over a jelly made with orange juice, and the result was something like a Campari and soda, but in jelly form.

Provided by Florence Fabricant

Categories quick, dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup sugar
1/2 cup Campari, at room temperature
1 packet unflavored gelatin
3/4 cup sparkling water
1 teaspoon silver mini dragées, optional
Orange jellies (see recipe)

Steps:

Make simple syrup: Place sugar in a saucepan, add 2/3 cup water, bring to a simmer and cook just until sugar dissolves. Allow to cool to room temperature.
In a bowl, mix Campari and simple syrup. Place gelatin in a small metal bowl or 1-cup metal measuring cup and pour 1/4 cup Campari mixture over it to soften it. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup. Simmer until gelatin mixture liquefies. Slowly whisk liquid gelatin into rest of Campari mixture. Stir in sparkling water.
If using candies, divide them among 4 4-ounce or 6 3-ounce metal or silicon molds. Strain Campari mixture into molds. Refrigerate until firm, at least 4 hours. Unmold onto dessert plates by first dipping molds in hot water for count of 20. Return plates to refrigerator for at least 1 hour before serving. Serve with orange jellies.

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