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Blush orange and Campari jellies
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5-7 blush oranges
5-6 sheets Costa fine-leaf gelatine
2½ tbsp caster sugar
1½ tbsp lemon juice
4 tbsp Campari
4 mint leaves, shredded
1 Squeeze 4-6 oranges and sieve into a jug; you want 400ml juice. Soak the gelatine in cold water for 5 minutes, until soft.
2 Heat 100ml of the juice in a small pan with the sugar until dissolved; take off the heat. Squeeze the soaked gelatine to remove any excess water, then add to the juice, stirring until dissolved. Stir in the remaining citrus juices and Campari; taste and add more lemon to sharpen, if needed. Divide between 4 small glasses (each about 150ml in volume) and chill for 4 hours, until set.
3 Segment another orange over a bowl to catch the juices, then divide between the set jellies. Serve scattered with the shredded mint.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in March 2015.