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Campari and blood orange jubes

Karen Martini
Karen Martini

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Just a sweet bite: Campari and blood orange jubes.
Just a sweet bite: Campari and blood orange jubes.Marcel Aucar

This is a perfect sweet treat after dinner when a glass of sparkling is more your mood than a cup of coffee. The sweet, sour and bitter balance marks these jubes as an adult indulgence. You need a thermometer for this recipe.

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Ingredients

  • 400ml blood orange juice, strained

  • 35ml lemon juice, strained

  • 180ml Campari

  • 550g castor sugar, plus extra to serve

  • 12 leaves titanium gelatin (from specialist food stores)

Method

  1. Step 1

    In a medium to large stainless steel saucepan, bring the orange juice to a simmer and skim - it's important to use a large enough saucepan here as the juice will froth and bubble up in the next step.

  2. Step 2

    Add the lemon juice, 90ml of the Campari and the sugar and stir until dissolved. Bring to a simmer and cook until the temperature reaches 105C, about five to 10 minutes. Remove from the heat and allow to stand for 10 minutes.

  3. Step 3

    Separate the gelatin leaves and soak in cold water for about five minutes. Once the leaves are softened, squeeze out any water in your hands and drop into the still-warm Campari mix with the remaining 90ml of Campari. Stir to dissolve.

  4. Step 4

    Line a shallow baking tin or ceramic dish with cling film (mine was about 18cm x 30cm internal size, but if your dish is a little smaller the jubes will just be a little thicker). Pour in the mix (try to keep the cling film smooth) and leave to set somewhere cool - no need to refrigerate. It will take a few hours.

  5. Step 5

    Once set, turn the tray out onto baking paper dusted with castor sugar and carefully peel off the cling film. Use a sharp knife dipped in hot water to cut the jelly into shapes and sizes of your liking. Roll in castor sugar just before serving.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.smh.com.au/goodfood/recipes/campari-and-blood-orange-jubes-20130916-2ttoi.html