Campari and blood orange jubes

Karen Martini
Just a sweet bite: Campari and blood orange jubes.
Just a sweet bite: Campari and blood orange jubes. Photo: Marcel Aucar
Dietary
Egg-free

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.

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. 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. 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. 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. 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. 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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