Orange Campari Gelatin Food

CAMPARI & ORANGE GRANITA

Steps:

• First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved.
• Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses.

ORANGE-CAMPARI GELATIN

Steps:

• Stir together orange juice, Campari, and sugar in a medium saucepan. Sprinkle with gelatin; let soften 1 minute.
• Cook gelatin mixture over medium-low heat, stirring gently, until sugar and gelatin are dissolved, about 2 minutes. Pour mixture through a fine sieve into a stainless-steel bowl. Stir in Champagne and lemon juice; let stand 5 minutes.
• Using a slotted spoon, skim foam from surface. Pour mixture into a 4 1/2-cup fluted gelatin mold. Refrigerate until firm, about 4 hours or overnight.
• To serve, carefully set mold in a bowl of hot water for 5 seconds. Invert gelatin onto a serving platter.

CAMPARI JELLY

Steps:

• Make simple syrup: Place sugar in a saucepan, add 2/3 cup water, bring to a simmer and cook just until sugar dissolves. Allow to cool to room temperature.
• In a bowl, mix Campari and simple syrup. Place gelatin in a small metal bowl or 1-cup metal measuring cup and pour 1/4 cup Campari mixture over it to soften it. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup. Simmer until gelatin mixture liquefies. Slowly whisk liquid gelatin into rest of Campari mixture. Stir in sparkling water.
• If using candies, divide them among 4 4-ounce or 6 3-ounce metal or silicon molds. Strain Campari mixture into molds. Refrigerate until firm, at least 4 hours. Unmold onto dessert plates by first dipping molds in hot water for count of 20. Return plates to refrigerator for at least 1 hour before serving. Serve with orange jellies.

BURNT ORANGE CAMPARI

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the burnt oranges: Lay the orange slices on a parchment-lined baking sheet. Drizzle with honey, making sure to cover them. Sprinkle with the confectioners' sugar and cayenne, and season with salt. Bake until the oranges are charred and slightly translucent, flipping halfway through, about 35 minutes. Let cool.
• For the cocktail: Place one burnt orange slice in a glass and add ice. Pour in the Campari, vodka and orange juice. Top with club soda. Garnish with another burnt orange slice.

CAMPARI AND ORANGE

Steps:

• Fill a cocktail shaker with ice. Pour Campari and orange juice over ice, cover, and shake vigorously for 10 seconds. Strain into a martini glass and garnish with an orange twist.