Campari Jelly

Great winner of popularity contest among dessert eaters. Could be a part of multicolor and multi- flavoured dessert (present together with Orange Jelly, Absinth Jelly, some of the pana cottas (e.g. lemon grass or caramel…)

Yield: 12 to 15 servings.

• 350g sugar
• 450ml Campari, at room temperature
• 32g  unflavored gelatin
• 650ml sparkling water
• 500 ml water

1. Make simple syrup: Place sugar in a saucepan, add 500ml water, bring to a simmer and cook just until sugar dissolves. Allow to cool to room temperature.
2. In a bowl, mix Campari and simple syrup.
3. Place gelatin in a small metal bowl or a metal measuring cup and pour about 250ml Campari mixture over it to soften it.
4. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup.
5. Simmer until gelatin mixture liquefies.
6. Slowly whisk liquid gelatin into rest of Campari mixture.
7. Stir in sparkling water..
8. Strain Campari mixture into moulds.
9. Refrigerate until firm, at least 4 hours.
10. Unmold onto dessert plates by first dipping molds in hot water for count of 20.
11. Return plates to refrigerator for at least 1 hour before serving.
12. Serve with other jellies and creams..

I often prepare a set of different grown-up jellies and serve a few cubes of each to each person. They make a wonderful colour and taste compilation, and you can dress them up with some nuts, chocolate shavings, a drop of eggnog, some fresh mint etc.