450 ml fresh squeezed orange juice (approximately 6 oranges)
50 ml Campari
50g caster sugar
5 x gelatin sheets
Oil to lightly grease moulds
Spiced Strawberries
1 x punnet strawberries (sliced into quarters)
2 x tsp caster sugar
1 x star anise
1 x tsp ground cinnamon
1 x pinch ground cloves
1 x tsp pink peppercorns
¼ cup fresh squeezed orange juice
30 ml Campari
To Serve
Fresh mint from the garden
Instructions
Jelly
Soak gelatine leaves in cold water for 5 minutes
Juice oranges
Add Campari to the juice (I love the transition of colour)
Place the orange juice mixture and sugar into a pan, warm gently
Remove gelatine leaves from cold water, squeeze out any excess liquid and add to the pot
Keep on medium heat. Stir continuously until both gelatine and sugar have dissolved. Remove from heat
Lightly oil the inside of your chosen moulds
Strain mixture directly into moulds
Refrigerate for several hours or until set
Spiced Strawberries
Add all ingredients into a bowl; gently fold strawberries through marinade before refrigerating. Allow at least 1-2 hours for the fruit to macerate and flavours infuse.
To serve
Dip moulds into hot water for 5-10 seconds or until jelly loosens (if you’re having difficulty, gently run a flat edged knife around the periphery of the mould to assist with loosening the jelly)
Invert onto plate for service
Place a heaped tablespoon of spiced strawberries on top allowing the delicious syrup to run down the sides
Garnish with freshly torn mint
Extra notes
Try substituting the Campari with Aperol or lemon juice or try blood oranges in lieu of Navel – the possibilities are endless. And the same goes when macerating the strawberries – I’ve previously used Grand Marnier, Blackberry Liquor and Cointreau - so be creative!
I chose to use one larger mould for setting my jelly however you could quite easily use small individual moulds. Alternatively allow the jelly to set in a cocktail glass from which you can serve the dessert.
Recipe by Places We Go at https://placeswego.com/recipe-orange-and-campari-jelly/