Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 lemon (s), juice it
- 100 g suar, browner if possible
- 6 sheets gelatin
- 60 ml Campari
- 250 ml white wine
- 6 orange (s)
- possibly ground cinnamon, 1 teaspoon
- possibly orange (s) peel, grated or in strips
Print Recipe
Pin Recipe Instructions
- Peel and fillet the oranges thickly. Put in a terrine form. Heat the lemon juice, sugar, campari and wine, dissolve the soaked gelatine in it, pour over oranges. Chill for at least 3 hours.
- Cinnamon sabayon or a mousse goes well with it, e.g. my mocha mousse or just half-whipped cream or a creamy ice cream.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below