'Negroni' Jelly + Ice Cream

• porcijos: 2

Ingredientai

6-7 blood oranges

3 gelatine leaves

35g caster sugar

25ml Campari

ice cream, to serve

a handful of salted roasted shelled pistachios, roughly chopped

extra virgin olive oil, for drizzling

Nurodymai

Halve and juice 5 of the blood oranges to get roughly 400ml of juice. Segment the remaining oranges, squeezing any extra juice from the cores over the segments to keep them juicy.

Submerge the gelatine leaves in icy cold water for 5 minutes, until soft.

Meanwhile, set a saucepan over a low heat, add the sugar and 100ml of the fresh blood orange juice and bring to a low simmer.

Squeeze the excess water out of the gelatine and add to the hot juice and sugar, whisking until the gelatine is completely dissolved.

Add the remaining blood orange juice and the Campari.

Pour the mixture into the 2 jelly moulds, or another suitable container, and chill in the fridge for 3-4 hours until set.

Serve the jelly in cold bowls with the fresh blood orange segments, a heaping scoop of ice cream, a handful of pistachios and a drizzle of extra virgin olive oil.

Pastabos

You would need 2 small jelly moulds or other suitable containers (approx. 200ml)