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Hard Campari gelatine

For the 60% syrup

  • 100 g water
  • 60 g sugar
  1. Put the 2 ingredients in a saucepan and bring to the boil.

For the hard Campari gelatine

  • 200 g Campari
  • 50 g 60% syrup
  • 1,8g Agar
  1. Put half the Campari with the syrup and Agar in a saucepan and heat, stirring until it comes to the boil.
  2. Add the rest of the Campari and pour quickly into the bowl.
  3. Cut small cubes that will bring a powerful touch of Campari to our dishes.

* This gelatine can be heated.

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