Description
Simple Campari desserts to ring in the holidays and keep you feeling festive!
Ingredients
Scale
- • For the orange gelatin:
- 1 ½ cups orange juice
- ¼ cup cold water
- 2 packages gelatin (1/2 ounce)
- • For the Campari gelatin:
- 1 ½ cups Campari
- ¼ cup cold water
- 2 packages gelatin (1/2 ounce)
- 1 orange, for garnish
- Gelatin mold required
Instructions
- Lightly oil the gelatin molds using a mild flavored oil such as sunflower.
- Prepare the orange gelatin: Pour the orange juice into a small saucepan and warm over medium low heat. In the meantime, add the cold water to a bowl large enough to accommodate the orange juice and the water. Sprinkle the gelatin over the cold water to allow to bloom.
- Once the orange juice is warmed but not boiling, pour over the gelatin mixture and whisk to combine. Pour the orange juice mixture into the molds, filling half way. Place in the refrigerator for a few hours to solidify.
- Repeat for the Campari gelatin: Pour the Campari into a small saucepan and warm over medium low heat. In the meantime, add the cold water to a bowl large enough to accommodate the Campari and the water. Sprinkle the gelatin over the cold water to allow to bloom.
- Once the Campari is warmed but not boiling, pour over the gelatin mixture and whisk to combine. Pour the Campari mixture into the molds, filling to the top. Place in the refrigerator for a few hours to solidify.
- Remove the Campari cubes from the mold onto a plate. Slice the orange crosswise and cut away any ring. Cut the slices into small segments for garnish. Place on top of the Campari cubes and serve!
- Category: Italian
- Cuisine: Italian food