Ingredients

• 1 cup (220g) caster sugar
• 2 cups (500ml) blood orange juice*
• 6 gelatine leaves* or 1 tablespoon powdered gelatine
• 1/2 cup (125ml) Campari

Citrus salad

• 2 oranges
• 200g caster sugar
• 1 pink grapefruit
• 1/4 cup (60ml) Campari

Method

• Step 1 For the jellies, place the cup of caster sugar in a saucepan with 1 cup (250ml) of water. Stir over low heat until the sugar dissolves. Increase heat to high, bring to the boil, then simmer for 5 minutes. Add the blood orange juice.
• Step 2 If using gelatine leaves, soak in cold water for 5 minutes, then squeeze out the excess water and add to the blood orange juice mixture. If using powdered gelatine, sprinkle over a little cold water, stand for 5 minutes, then microwave for 30 seconds. Stir to dissolve gelatine, then add to the juice mixture.
• Step 3 Add the Campari, stir to combine and pour into six 1/2-cup (125ml) dariole moulds. Cool, then refrigerate overnight. The next day, make the citrus salad.
• Step 4 Remove zest from oranges and place in a saucepan with the 200g sugar and 1 cup (250ml) water. Remove and discard orange pith, and remove and discard grapefruit peel and pith. Segment fruits over the pan, allowing juices to drip into the pan - to do this hold fruit in your hand and use a knife to cut segments away from the membrane. Discard membrane. Place segments on serving plates.
• Step 5 Place the pan over low heat, then stir to dissolve sugar and simmer for 5 minutes.
• Step 6 Allow to cool, stir in the Campari, then pour syrup over the fruit segments.
• Step 7 To unmould jellies, dip bases in a bowl of warm water for a few seconds, then run a knife around the rims to loosen.
• Step 8 Turn out onto plates beside the fruit. Top with some of the zest from the syrup.