Orange and Campari Jelly

From issue #2.
Photography by Photography by Nick Tresidder.
Orange and Campari Jelly

Serves: 6


250g sugar
250ml water
8 oranges
3 pink grapefruit
125ml Campari
12 leaves gelatine or
6 teaspoons powdered gelatine


Make a sugar syrup by combining the sugar and water in a saucepan. Bring to the boil, reduce the heat and simmer for 2 minutes. Remove from the heat and set aside to cool. Juice 6 of the oranges and 2 of the grapefruit – you need 750ml of juice. Place in a saucepan with 175ml of the sugar syrup. Bring to the boil. Remove from the heat and add the Campari.

Soak the gelatine leaves in cold water for 2-3 minutes to soften. See below for instruction on how to use powdered gelatine. Squeeze the water from the gelatine leaves and add them into the juice, stirring until dissolved.

Taste the juice and adjust if necessary by adding more sugar syrup or more orange/grapefruit juice remember that cold foods need stronger flavours than hot foods. Strain through a muslin lined sieve into a pouring jug. Pour into moulds or glasses and refrigerate until set – this will take between 3-4 hours.

Slice off the top and bottom of the remaining fruit and peel, removing all the white pith. Use a small sharp knife to remove the segments from between the membranes. Place in a bowl with a little of the sugar syrup to sweeten, and use to garnish the jellies.

If you wish to turn out the jellies, dip them briefly in lukewarm water and loosen the rim with a small knife. It may be necessary to carefully run a small knife down the side in order to release the vacuum that may have formed. If you wish to make one large jelly use 18 leaves of gelatine to ensure the jelly does not collapse when turned out. Makes 6 x 150 ml jellies

Gelatine – available readily in powdered form or from specialty stores in leaf form, the latter being easier to use. To use powdered gelatine – sprinkle the powder over a small amount of water and allow to ‘sponge’ (absorb all the liquid). Heat an inch of water in a small pan and set the dish with the gelatine in it. The gelatine will liquefy in the gentle heat. Make sure there are no beads of undissolved gelatine before adding this liquid to the mixture to be set.

Wine Match: Domaine de Coyeux Muscat de Beaumes de Venise 2001 The fruity and grapey flavours with the sweetness of this wine should contrast superbly with the Campari Jelly and leave a clean, fresh mouth feel. $20-$30