Campari Orange Sphere

Place Campari and vegetarian gelatin in a saucepan and stir through. Heat the mixture to 70 °C. Mix orange juice and gelespessa with a blender and remove the top bubbles. Then place in a silicone hemisphere (available in specialized shops) and freeze at minus 20 °C for at least four hours.

Remove the frozen hemisphere and skewer it with a safety pin and briefly place it in the gelatin bath mold. Immediately a shell gels (can be kept for two days in the refrigerator). If needed, repeat this process to keep a thicker shell.

Allow the inside to melt at room temperature, then spoon with passion fruit crispies to the table.

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