Grapefruit Campari Gelatin Recipes

GRAPEFRUIT CAMPARI GELATIN

Steps:

• Bring water and sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add peppercorns if desired. Refrigerate for 2 hours and strain through a fine sieve.
• Prepare an ice-water bath. Stir syrup, Campari, and salt into grapefruit juice (you should have about 6 cups liquid).
• Sprinkle gelatin over 1 cup juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain gelatin mixture through a fine sieve into remaining juice mixture in a bowl set in ice-water bath. Let stand, stirring occasionally, until mixture begins to gel, about 30 minutes.
• Remove from ice water bath and pour half the gelatin mixture into a 7-cup bowl. Arrange orange segments around perimeter, pressing them into the gelatin. Refrigerate 30 minutes. (Remaining gelatin can sit at room temperature.) Pour remaining gelatin on top. Refrigerate for at least 3 hours or up to overnight.

GRAPEFRUIT-CAMPARI CRANBERRY RELISH

Steps:

• Heat the canola oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
• Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in some parsley and serve at room temperature.

GRAPEFRUIT GELATIN MOLDS

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, combine sugar and water; bring to a boil. Reduce heat; stir in gelatin until dissolved. Stir in juices; pour into three 1/2-cup or one 2-cup mold coated with cooking spray. Refrigerate for 4-5 hours or until set.

ORANGE-CAMPARI GELATIN

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.

GRAPEFRUIT AND CAMPARI GRANITA

Steps:

• In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with zest.

CAMPARI JELLY

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.

GRAPEFRUIT WITH CAMPARI SYRUP

Steps:

• Cut peel, including all white pith, from 2 grapefruit with a sharp knife. Cut segments free from membranes, letting them fall into a medium-mesh sieve set over a bowl. Squeeze juice from membranes into sieve, then discard membranes. Transfer grapefruit segments to a heatproof bowl and chill, uncovered, while making syrup.
• Squeeze juice from remaining grapefruit through sieve into bowl. Stir together 1 cup juice (reserve remainder for another use), 2 tablespoons sugar, and a pinch of salt in a nonreactive 10-inch heavy skillet and boil over moderately high heat, swirling skillet occasionally, until reduced to about 1/2 cup, about 4 minutes. Stir in Campari and sugar to taste, then immediately pour hot syrup over chilled grapefruit. Chill, uncovered, 15 minutes.