Hard Campari gelatine
For the 60% syrup
- 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
- Put half the Campari with the syrup and Agar in a saucepan and heat, stirring until it comes to the boil.
- Add the rest of the Campari and pour quickly into the bowl.
- Cut small cubes that will bring a powerful touch of Campari to our dishes.
* This gelatine can be heated.