Shelf 518dorq hcl

Campari, Blood Orange And Prosecco Jelly

Extract from The Seahorse • By Mitch Tonks and Mat Prowse • Published by Bloomsbury


$ $ $ $ $
• • • • •
25 mins

The Seahorse
We like to drink Negroni cocktails, so we created this simple dish that embodied that lovely flavour of bitters – it’s our jelly and ice cream.

For 10 people

Posted by Bloomsbury Published See Bloomsbury's 41 projects » © 2022 Mitch Tonks / Bloomsbury · Reproduced with permission. · Extract taken from The Seahorse published by Absolute Press, £25.00, Hardback, Photography © Chris Terry
  • Step 1

    To make the stock syrup put the sugar and water into a saucepan over a medium heat and bring to the boil, then take off the heat and allow to cool. Measure out 250ml. Any remaining syrup will keep in a sealed container in the fridge for a few weeks until needed again.

  • Step 2

    Place the gelatine in a small bowl and pour over enough cold water to cover. Soak for 5 minutes, or until soft, then drain and squeeze out the excess water.

  • Step 3

    Mix the Prosecco, orange juice, Campari and stock syrup together and taste, adding more Campari or stock syrup if necessary. Warm about 50ml of the liquid in a saucepan gently over a low heat, then take off the heat, add the gelatine and stir to dissolve. Pour the mixture into the remaining liquid and stir well, then pour the mixture into 10 jelly moulds and allow to set in the fridge for at least 3 hours.

  • Step 4

    Serve with a good scoop of Vanilla Ice Cream.

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